Bacon & Cannellini Bean StewPosted: August 21, 2012
This is an adaptation of a recipe that my friend Laura first made for me when I was visiting her when she lived in Venice a few years ago. Yes, I know, lucky thing! We had so much delicious food in that long weekend, I practically salivate just thinking about it… I may have to post a retrospective blog on the tasty delights of the trip at somepoint!
Anyway, this wasn’t as tasty as when she first made it for me. Partly because I wasn’t eating it in her small but charming Italian kitchen, partly because I didn’t have any pancetta and so had to substitute for bacon, and partly I imagine because it wasn’t made using lovely fresh Italian produce!
Still, it makes for a satisfying and yummy mid week meal with the added bonus of only using one pot! Which is always a good thing in my book!
This is what you’ll need to make enough for two;
- A couple of rashers of streaky bacon (or pancetta if you have some!)
- 1 tin of cannellini beans
- 1 large white onion
- 2 cloves of garlic
- 2 small to medium carrots or 1 bigger one
- 1 stalk celery
- half a red pepper
- half an orange pepper
- tin of chopped tomatoes
- squeeze of tomato puree
- black pepper
- pinch of oregano
- Little splash Lea & Perrins
Heat some oil in a pan and fry the chopped onion and crushed garlic. Toss in the roughly chopped bacon. Cook for a few minutes then add the chopped carrots, celery and peppers. Add the tinned tomatoes. You could also add a glug of red wine at this stage if you had any on the go. Simmer for around 5 minutes then add the rinsed beans, a good squeeze of tomato puree, a pinch of oregano and a small splash of Lea & Perrins and season. Turn the hob right down and cover the pan, simmer on a low heat for 10-15 minutes.
This would ideally be served with a good hunk of crusty bead to mop up the juices, however we are trying to be good at the moment so just had it as is!