Cannellini Beans with Pancetta & Cream

Cannellini Beans with Pancetta & Cream

This Cannellini Beans with Pancetta & Cream is a fabulously simple French inspired dish from a farmers’ truck stop/restaurant we visited on the side of a busy road in the Loire. Full of locals and working farmers, this dish was slapped down on the table with a bottle of unlabelled red wine before we had a chance to say “Bonjour”! Also fab using our bacon in place of the pancetta.

Cannellini Beans with Pancetta & Cream

October 24, 2019
: 2
: 10 min
: 10 min
: 20 min
: Very easy

This Cannellini Beans with Bacon & Cream is my take on a French dish of haricots blancs with cream. A lovely simple dish packed with flavour.


  • 2 tbsp olive oil
  • 100g pancetta, diced into 1cm cubes
  • 5g parsley, chopped (keep the leaves and stalks separate)
  • 3 sprigs thyme, leaves only
  • 400g tin cannellini beans (or haricots blanc)
  • 5 tbsp double cream
  • 2 slices sourdough, toasted
  • 1 clove garlic
  • Step 1 Heat the oil in a heavy based pan over a medium to high heat and cook the pancetta until lightly golden.
  • Step 2 Turn the heat down and add the beans, parsley stalks and thyme to the pan along with the cream. Simmer gently for approximately 5 minutes until the sauce has thickened.
  • Step 3 Spoon into bowls with a sprinkle of the chopped parsley leaves on top. Simply serve with green leaves, a slice of toasted sourdough rubbed with a fresh clove of garlic and some robust red wine.


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