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Every month in the Food Network magazine there is a piece called “He Made, She Made” where 2 Food Network chefs share their recipes for a similar dish. This month, since cookout season is approaching (and was upon us here in Boston last weekend), Jeff Mauro and Aarti Sequeira made baked beans. Well, I would not be posting if I did not try my hand at recreating one of the recipes, with my own twist.
I chose Jeff Mauro’s recipe for Stovetop Tuscan Beans. I incorporated a few changes to the recipe to meet our dietary plan (no pancetta, less olive oil, vegetable broth, a little less wine (cause we need to make sure there is enough to drink!), and balsamic vinegar in place of the glaze), roasted garlic.
In a large Dutch oven pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes. Add the celery, carrot, Italian seasoning and red pepper flakes. Cook for 8-10 minutes, until the vegetables are soft. Season with salt and pepper. Stir in the 3 cloves of roasted garlic and cook for about a minute.
Add the white wine and bring to a simmer. Cook until the wine is reduced by about half.
Add the beans, tomato and stock. Bring to a simmer and cook for 20-25 minutes, until the beans are soft. Season with more salt and pepper. Stir in 1 tablespoon of balsamic vinegar.
Serve topped with shaved Parmesan cheese.
These beans are also good the next day, I served them on top of my lunch salad.