Quick Side Italian

Tuscan beans

Name: Tuscan beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tablespoons olive oil; 140g pancetta, chopped; 2 celery stalks, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, chopped; 2 bay leaves; 2 x 400g cans cannellini beans, rinsed, drained; 150ml white wine; 300ml Chicken Style Liquid Stock; 2 tablespoons flat-leaf parsley leaves, chopped

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"Traditionally these beans are cooked overnight in a jar or terracotta pot in the embers of the hearth of a Tuscan kitchen. This is a cheat's version, but I still like to present them in a jar at the table for guests to serve themselves." - Valli Little

2 tablespoons olive oil
140g pancetta, chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
2 garlic cloves, chopped
2 bay leaves
2 x 400g cans cannellini beans, rinsed, drained
150ml white wine
300ml Massel Chicken Style Liquid Stock
2 tablespoons flat-leaf parsley leaves, chopped

Method

1.

Heat the oil in a frypan over medium heat. Add the pancetta and cook for 3-4 minutes until slightly crisp. Add the celery, carrot, garlic and bay leaf, and cook for 2-3 minutes until softened.
2.

Add the cannellini beans and wine, and cook, for 3-4 minutes until reduced. Add the stock and cook for a further 10-15 minutes until thickened and reduced.
3.

Sprinkle with parsley and spoon into a large jar or bowl to serve.