• Cooking Time:
  • Servings: 6
  • Preparation Time:


  • 6 ounces thinly sliced pancetta -- chopped (I use bacon)
  • 2 onions -- chopped
  • 4 garlic cloves -- minced
  • 1 cup dark beer
  • 1 cup tomato sauce
  • 1/3 cup dark brown sugar
  • 1/4 cup balsamic vinegar
  • 3 tablespoons mild-flavored molasses
  • 6 teaspoons dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cans cannellini beans -- (15-ounce) drained


  • Preheat the oven to 400 degrees F. Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.


Contributor: Giada DeLaurentis

Categories: Beans  Oven  Side Dish 

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