Pancetta & white bean stew

Helena Busiakiewicz4Source

bean stews butter beans cannellini beans low calorie stew pancetta white beans

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

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.

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.

Divide between four bowls and sprinkle with chives to serve.