Meals and Courses

Italian Beans with Pancetta

cook 10 mins
  • 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
  • crusty bread
  • Parmesan cheese, grated
  • parsley, freshly chopped
  • 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 parsley, if desired.
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