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Beans with sage, pancetta and vinegar
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory pancetta and buttery borlotti beans are enhanced with aromatic sage in this Mediterranean-inspired dish.
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
  • 62.50 ml chopped fresh continental parsley
  • Fresh continental parsley leaves, extra, to serve
Instructions:
  • In a heavy-based saucepan over medium-low heat, heat the oil until shimmering. Sauté the onion, garlic, anchovy, and pancetta, stirring occasionally, for 8 minutes until the onion is soft and translucent.
  • Combine sage, vinegar, and water in a pan. Bring to a simmer over medium-high heat and cook for 3 minutes until slightly reduced. Transfer to a bowl and gently mix in the beans. Let it cool completely.
  • Season generously with salt, pepper, and a splash of extra vinegar. Stir in fragrant parsley, then transfer to a beautiful serving bowl. Finish it off by garnishing with an extra sprinkle of fresh parsley before serving.

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