Casey's Skillet White Beans with Crispy Pancetta and Sage
Creamy white beans simmer with garlic and sage, then get topped with crisp pancetta and lemon.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (172 reviews)
INSPIRED BY
An original, quick bean side inspired by the savory skillet suppers Casey likes to share with family.
Story
A can of white beans can make an ordinary supper feel cared for. I warm them slowly with garlic, broth, and sage until the edges turn creamy, then finish with lemon so the flavor stays lively. Pancetta adds a little crisp salt on top, and Parmesan makes the pan sauce feel special. Set this beside roast chicken or spoon it over toast for lunch the next day.
By Casey
Ingredients
- 4 ounces diced pancetta
- 1 tablespoon olive oil, if needed
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh sage
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, zested and juiced
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup finely grated Parmesan cheese
Instructions
- Set a large skillet over medium heat, add the pancetta, and cook for 5 to 6 minutes, stirring occasionally, until browned and crisp.
- Spoon the pancetta onto a paper towel, leaving about 1 tablespoon of fat in the skillet; add olive oil only if the pan looks dry.
- Add the garlic and sage and cook for 30 seconds, stirring until fragrant but not browned.
- Stir in the cannellini beans, broth, cream, salt, and pepper; simmer gently for 7 to 8 minutes until creamy and warmed through.
- Fold in the lemon zest, 1 tablespoon lemon juice, parsley, and Parmesan, then taste and adjust the seasoning.
- Spoon into a warm serving bowl and scatter the crisp pancetta over the beans just before serving.
Chef Tips
- Keep the beans at a gentle simmer so they stay whole and creamy.
- If the skillet thickens too much, loosen the sauce with a splash of broth.
- Add the pancetta at the end to preserve its crisp texture.
- For a meatless side, omit the pancetta and start with two tablespoons of olive oil.
Cook's Notes
- **Beans:** Rinse and drain them well to keep the sauce balanced.
- **Creaminess:** Simmer gently and stir only occasionally to keep the beans intact.
- **Make-ahead:** The beans can be cooked a day ahead, then reheated with a splash of broth.