Amazing White Beans, Pancetta, and Parm

White Beans, Pancetta, and Parm

This one’s another NYT-inspired gem that I’ve tweaked to fit my own kitchen (or, let’s be real—my van). And let me tell you, it’s a huge hit with hubs. He doesn’t mind playing sous chef for this one at all—probably because he knows he gets to eat half the pan.

We have this as a main dish most of the time, usually with some crusty bread to scoop it all up, but it would be fantastic as a side with grilled fish or a good steak. And if you’re boondocking and need a quick, no-fuss dinner that still feels like something special? This is it. One pot, pantry-friendly, and ready in about 15 minutes.

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Ingredients

• 2 tbsp olive oil
• 4 oz pancetta (I order a single thick piece at the deli and slice it into long small pieces)
• 4 cloves garlic, minced
• 2 cans white beans (cannellini or great northern), drained and rinsed
• Juice of 1/2 a lemon 🍋
• 1/3 cup hot water
• 1/2 cup freshly grated Parmesan 🧀
• LOTS of black pepper (don’t be shy!)

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What I Did

1. Crisp the Pancetta
   Heat a large pot or skillet over medium. Add olive oil, then pancetta, and cook for about 5–6 minutes until it just starts to crisp up.
2. Garlic Time
   Toss in the minced garlic and cook until the kitchen (or van) smells amazing and the pancetta is perfectly crispy.
3. Beans & Lemon
   Increase the heat a bit, add the beans and lemon juice, and cook for 2 minutes, stirring gently.
4. Make It Creamy
   Turn off the heat. Add hot water, Parmesan, and a serious amount of black pepper. Now stir it like you ain’t never stirred before—this is what makes it creamy and saucy.
5. Serve Immediately
   Spoon into bowls, sprinkle with extra Parm if you want (you do), and eat it hot.

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Van Life Notes

This dish is van-perfect: minimal ingredients, one pan, and BIG flavor. Also, pancetta sizzling in a tiny van kitchen? The best smell ever. Sorry, Leo, you still can’t have any. 🐾

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