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.

italian beans with pancetta