italian beans with pancetta
How to make italian beans with pancetta recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
3 tablespoons extra virgin olive oil, plus extra to drizzle
300 g (10 oz) cubed pancetta
3 banana shallots, chopped
2 teaspoons chopped thyme
2 x 400 g (13 oz) cans borlotti beans, rinsed and drained
400 g (13 oz) can cannellini beans, rinsed and drained
200 ml (7 fl oz) vegetable stock
salt and pepper
To serve
crusty bread
Parmesan cheese, grated
chopped parsley
Method:
Heat the oil in a heavy-based frying pan and fry the pancetta over a high heat for 2–3 minutes, until golden. Reduce the heat slightly, add the shallots and thyme and cook for a further 2–3
minutes, stirring occasionally, until just softened.
Add the beans and vegetable stock, season with a pinch of salt and plenty of pepper and simmer over a medium heat for 2–3 minutes, until tender.
Spoon into bowls, drizzle over a little extra olive oil and serve immediately with crusty bread, plenty of Parmesan and chopped parsley.
For chunky Italian stew with pancetta, heat 2 tablespoons olive oil in a large saucepan or flameproof casserole dish over a medium-high heat and add 200 g (7 oz) cubed pancetta, 1 chopped onion, 2
chopped garlic cloves, 2 sliced celery sticks and 2 diced carrots. Cook for 5–6 minutes, until beginning to colour. Add 2 diced potatoes, a 400 g (13 oz) can plum tomatoes, roughly chopped, a 400 g
(13 oz) can cannellini or borlotti beans, rinsed and drained, 1 teaspoon dried oregano and 750 ml (1¼ pints) hot vegetable or chicken stock. Season generously and simmer over a medium heat for
about 15 minutes before adding 50 g (2 oz) macaroni or other small pasta. Cook for a further 5–6 minutes, until the pasta and vegetables are tender. Ladle into shallow bowls and serve as for
Italian beans with pancetta. Total cooking time 30 minutes.
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| italian beans with pancetta |
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