Braised Cannellini Beans with Pancetta and Herbed Tomato Sugo
serves 3-4 people
This is a wonderful hearty breakfast or rustic dinner, perfect for a cooler day.
Ingredients:
500g dried cannellini beans (or 2 tins of precooked cannellini beans)
1 bunch sage
2 sprigs rosemary
100g sliced pancetta
750ml napolitana sauce
2 roma tomatos
1 teaspoon smoked paprika
pinch cayenne pepper
2 sprigs fresh thyme
1/2 teaspoon dried oregano
1 red onion sliced
1 teaspoon crushed garlic
1/4 bunch flat leaf parsley
1/4 bunch basil
1 loaf ciabatta bread
60ml olive oil
Sea salt
Pepper
1 bay leaf
Method:
If using the dried Cannellini beans, preparation will have to begin the day before you wish to serve. Soak the dried beans in a bout 2 litres of cool water and leave overnight. They should have increased quite considerably in size now. Drain the water from the beans and wash them under running water for 2 minutes. Now in large pot, cover the beans with cool water and place on a moderate heat. Simmer the beans for 1.5 hours being careful to stir frequently to avoid any burning to the bottom half way through the cooking, add 1.5 teaspoons of salt to the pot. Check the beans by removing one or two with a spoon and once cool taste to ensure they are soft. Once cooked, strain the water from the beans and place to the side while the sugo is prepared.
If using tinned Cannellini beans, start the recipe here as they have already been cooked and soaked.
Pour half the olive oil into a heavy based pot and put on to a moderate heat. Add the sliced onion and garlic and chopped thyme and allow them to gently cook for 1-2 minutes. Tear the pancetta and sage and put them in with the onion and garlic mix, stirring frequently, allow these to cook for 3-4 minutes. Now dice the tomato and add it to the pot along with the rosemary, cook for a further 2 minutes. Gently put your strained beans in. Pour the napolitana sauce in and also add the oregano, bay leaf, chopped thyme, paprika and cayenne pepper. Let all of this cook for 5 minutes before continuing. Roughly tear the basil and parsley put it in the pot along with the rest of the olive oil. Cook entire mixture for another 3 minutes, remove the rosemary and it is now ready to serve. Lightly toast the bread and serve the beans in a rustic bowl with the bread on the side. Looks wonderful topped with a sprig of rosemary or thyme.
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