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

• 80ml (1/3 cup) extra virgin olive oil

• 1 red onion, finely chopped

• 2 garlic cloves, finely chopped

• 3 drained anchovy fillets, finely chopped

• 50g pancetta, finely chopped

• 3 fresh sage leaves, chopped

• 60ml (1/4 cup) red wine vinegar

• 60ml (1/4 cup) water

• 2 x 400g cans borlotti beans, rinsed, drained

• Red wine vinegar, extra, to serve

• 1/4 cup chopped fresh continental parsley

• Fresh continental parsley leaves, extra, to serve

Method

• 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.

• 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.

• Step 3

  Season with salt, pepper and extra vinegar. Stir in parsley. Transfer to a serving bowl. Top with extra parsley to serve.