Pancetta & white bean stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 150g pancetta
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 2 x 400g cans white beans, one drained, one left undrained (we used cannellini and butter beans)
- 500ml chicken stock
- 1 parmesan rind (optional)
- 200g cavolo nero, leaves roughly chopped
- ½ tbsp sherry vinegar
- 10g chives
Method
- STEP 1
Scatter the pancetta into a deep flameproof casserole dish and cook on a medium heat for 5-6 mins until crispy and releasing its fat. Remove from the pan using a slotted spoon, leaving any fat behind. Pour in the oil, then tip in the onion, celery and carrot. Cook for 12-15 mins until turning golden. Stir in the garlic and cook for 1 min more.
- STEP 2
Pour in the beans, chicken stock and parmesan rind (if using). Cook for 15 mins on a medium heat, then stir in the cavolo nero and cooked pancetta for a final 5 mins. Stir in the sherry vinegar and season.
- STEP 3
Divide between four bowls and sprinkle with chives to serve.
