Italian Comfort in a Jar

This recipe is authentic Italian comfort food, and one of my favorite gift ideas for friends because. I enjoy serving this with a side salad and a crusty loaf of bread. So simple, so flavorful, and so molto delizioso!

I'm a big fan of ethnic foods and have traveled around the world enjoying meals from many cultures. From this I have learned that food sharing and appreciation links mankind and proves that our similarities far outweigh our differences. With that said, this year I will be occasionally featuring a series of global dishes that, I hope, will pique your interest and perhaps inspire you to cook something unfamiliar.

This recipe can be found in my book Back to the Family: Food Tastes Better Shared with Ones You Love (Thomas Nelson).

TUSCAN BEANS IN A JAR
Makes 8-12 servings

2 pounds Tuscan beans, soaked in water overnight in the refrigerator
10 Roma tomatoes
¼ pound pancetta, diced
2 small onions, diced
2 quarts chicken or vegetable stock
1 cup chopped fresh basil leaves
¼ cup extra virgin olive oil (I prefer Lucini brand.)
Salt and freshly ground black pepper to taste.

Drain the beans and rinse.

Bring a large pot of water to a boil and cut an X on the ends of the tomatoes. Drop the tomatoes into the water in batches, if necessary. After 40 seconds, remove and plunge into an ice-water bath. Leave in the ice water for 40 seconds and drain. The skins should peel right off. Cut the tomatoes in half, lengthwise, and remove the seeds.

Place a large Dutch oven over high heat, toss in the pancetta, and render until it begins to turn brown and crispy, 4 to 6 minutes.

Drain off some of the fat and toss in the onions, sautéing for 4 minutes or until the onions begin to look translucent.

Reduce the heat to medium and add the beans, sautéing for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and cook for 2½ hours.

When the beans are done, add the basil, olive oil, salt, and pepper. Serve immediately or let cool, then ladle into jars and refrigerate for later use. They will keep for up to three days.