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£1.20/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the extra virgin olive oil and lardons into a large sauté or shallow casserole pan over a medium heat, then heat slowly so the fat from the lardons begins to run. When sizzling, fry for 5 minutes, stirring often, until crisp and golden. Remove to a plate with a slotted spoon, leaving the fat in the pan.
Add the onion and fry for 5-6 minutes, stirring often, until softened but not coloured – scrape up any crispy residue from the base of the pan as you stir. Stir in the garlic and tomato purée, cook for 2 minutes more, then add the tomatoes, borlotti beans, stock, rosemary and reserved pancetta.
Bring to a simmer, then lower the heat and put a lid on to part-cover the pan. Simmer for 10 minutes, then remove the lid and simmer for 20 minutes more, stirring often, until the beans and tomatoes are soft and the liquid has reduced and thickened.
Season to taste, then drizzle with extra virgin olive oil (if liked). Scatter with the parmesan and some roughly chopped rosemary leaves. Serve with crusty bread on the side for mopping up the juices.
To bulk the recipe out a little more veg, wilt some spinach into the beans 2 minutes before serving.
FREEZE AHEAD
Follow the recipe up to the end of step 3, then cool, pack and freeze for up to 1 month. Defrost completely, then transfer to a pan and heat until simmering and piping hot throughout. Add a splash of just-boiled water if it needs loosening. Follow step 4, then serve.
Typical values per serving when made using specific products in recipe
Energy | 1,684kJ/ 402kcals |
---|---|
Fat | 14g |
Saturated Fat | 4.9g |
Carbohydrates | 35g |
Sugars | 9.7g |
Fibre | 15g |
Protein | 26g |
Salt | 1.4g |
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