This Mediterranean mix is a powerful flavour combo of pancetta, buttery borlotti beans and aromatic fresh sage.
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 6 person.
Ingredients
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80ml (1/3 cup) extra virgin olive oil
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1 red onion, finely chopped
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2 garlic cloves, finely chopped
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3 drained anchovy fillets, finely chopped
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50g pancetta, finely chopped
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3 fresh sage leaves, chopped
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60ml (1/4 cup) red wine vinegar
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60ml (1/4 cup) water
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2 x 400g cans borlotti beans, rinsed, drained
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Red wine vinegar, extra, to serve
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1/4 cup chopped fresh continental parsley
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Fresh continental parsley leaves, extra, to serve
Method
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Step 1
Heat the oil in a heavy-based saucepan over medium-low heat. Add the onion, garlic, anchovy and pancetta and cook, stirring often, for 8 minutes or until onion is soft.
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Step 2
Add the sage, vinegar and water to the pan. Increase heat to medium-high and bring to a simmer. Cook for 3 minutes or until the liquid has reduced slightly. Transfer to a bowl. Gently stir in the beans. Set aside to cool completely.
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Step 3
Season with salt, pepper and extra vinegar. Stir in parsley. Transfer to a serving bowl. Top with extra parsley to serve.