This recipe is an adaptation from an Italian fagioli bean recipe I learned in a cooking class here. I changed it to be a full meal instead of a bean appetizer by adding chicken. I also used a mix of beans that are readily available in the states and was able to achieve the same awesome flavor. Some people serve it with pasta, but it doesn’t need it, and I’d rather have some freshly baked bread next to it if I’m going to add carbs.
It is ridiculously easy, and it got rave reviews in my house. As a bonus, the protein and fiber are extremely filling and hold you for a long time. This will definitely be entered into our dinner rotation!
Recipe as listed below serves 3 adults as an entrée, or more as an appetizer.
Beans, Chicken and Pancetta alla Italia
1/3 pound of pancetta (chopped into pieces)
2 Tbsp. olive oil
1.5 tsp of minced garlic
2 large chicken breasts diced
1/2 bottle white wine
1 can red kidney beans
1 can pinto beans
1 can tomato paste (with nothing added – they’re getting real fancy these days)
2 tsp dried basil (fresh is best, but dried works fine)
2 tsp red pepper (or to taste, but a bit of heat is nice for your taste buds and your metabolism)
salt and pepper to taste
Heat up first three ingredients in a skillet and add chicken. Cook partially through and add wine and beans. Cook another 3-5 minutes and add remaining ingredients. It’s ready when the liquid is thick and mostly reduced, but still saucy.
Sprinkle with a bit of fresh Parmesan and serve with fresh bread for dipping. Enjoy!