Beans with sage

Delicious Beans with sage, pancetta and vinegar Recipe

This Mediterranean mix is a powerful flavour combo of pancetta, buttery borlotti beans and aromatic fresh sage.
Beans with sage, pancetta and vinegar
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 6 person.


  • 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


  • 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.

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