Borlotti beans with pancetta & tomatoes

Name: Borlotti beans with pancetta & tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: ½ tbsp extra virgin olive oil, plus more for drizzling (optional); 200 g smoked bacon lardons; 1 onion, finely sliced; 3 clove/s garlic, crushed; 2 tbsp tomato purée; 500 g cherry tomatoes; 410 g cans borlotti beans, drained and rinsed; 500 ml chicken stock from a pouch or can; 2 sprig/s rosemary, plus extra to serve; 15 g Parmigiano Reggiano, grated; Crusty bread, to serve

Be inspired by Italy’s tradition of ‘cucina povera’ with this dish – full of inexpensive ingredients but so delicious, filling and nourishing.

4 out of 5 stars(3) Rate this recipe

HealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

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½ tbsp extra virgin olive oil, plus more for drizzling (optional)
200g smoked bacon lardons
1 onion, finely sliced
3 clove/s garlic, crushed
2 tbsp tomato purée
500g cherry tomatoes
3 x 410g cans borlotti beans, drained and rinsed
500ml chicken stock from a pouch or can
2 sprig/s rosemary, plus extra to serve
15g Parmigiano Reggiano, grated
Crusty bread, to serve

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.

Cook’s tip

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