This One Ingredient Makes Baked Beans Unforgettable

Von Vincenzo's Plate · 45 Min.

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Zubereitung

1. Remove the skin from the guanciale, slice into strips and cut into small cubes.
2. Place a large saucepan over medium heat and add the guanciale. Let it render slowly. Lower the heat if it crisps too fast or starts to burn.
3. When the guanciale is golden and crispy, remove it and set it on a small plate.
4. In the same pan with the rendered fat, add the diced onion. Add a little EVOO if it looks dry and a splash of water to keep it from burning. Add the rosemary leaves, stripped from the sprig. Cook about 10 minutes, until the onion is soft and fragrant.
5. Add all the beans and mix well. Cook 1 to 2 minutes so they absorb the flavor.
6. Pour in the passata and season with salt and pepper to taste. Return the guanciale to the pan and stir gently.
7. Turn off the heat, add plenty of grated pecorino and toss so the cheese melts into the sauce.

Zusammengefasst aus dem Video von Vincenzo's Plate. Schau es dir für die Details an.

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ZwiebelKäsePecorinoKidneybohnePassierte TomatenCannellini-BohneLimabohneGuanciale