Pancetta & white bean stew
Add to favourite + Print Print

Pancetta & white bean stew

By Helena Busiakiewicz

Contains pork – recipe is for non-Muslims/non-pork eaters.

Use up any veg in the fridge in this speedy, low calorie stew, with white beans and pancetta. Mop up the juices with crusty bread, if you like

  • Prep:15 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 353
  • fat 17g
  • saturates 4g
  • carbs 23g
  • sugars 0g
  • fibre 12g
  • protein 20g
  • salt 1.9g

Ingredients

  • 150g pancetta
  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 1 celery stick , finely chopped
  • 1 carrot , finely chopped
  • 2 garlic cloves , finely chopped
  • 2 x 400g cans white beans , one drained, one left undrained (we used cannellini and butter beans)
  • 500ml chicken stock
  • 1 parmesan rind (optional)
  • 200g cavolo nero , leaves roughly chopped
  • ½ tbsp sherry vinegar
  • 10g chives

Method

  1. Scatter the pancetta into a deep flameproof casserole dish and cook on a medium heat for 5-6 mins until crispy and releasing its fat. Remove from the pan using a slotted spoon, leaving any fat behind. Pour in the oil, then tip in the onion, celery and carrot. Cook for 12-15 mins until turning golden. Stir in the garlic and cook for 1 min more.

  2. Pour in the beans, chicken stock and parmesan rind (if using). Cook for 15 mins on a medium heat, then stir in the cavolo nero and cooked pancetta for a final 5 mins. Stir in the sherry vinegar and season.

  3. Divide between four bowls and sprinkle with chives to serve.

Suggested recipes from this collection...