Pancetta & white bean stew recipe | Good Food

Pancetta & white bean stew in a casserole pot

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.