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Butter Beans with Kale and Pancetta
Introduction
This rich concoction will take your bean game on to a new level. Salty, very lightly spiced and finished with some zingy lemon zest, this really puts the butter bean in the limelight. I recommend using jars of beans because they tend to be much thinner skinned and… more buttery!
Ingredients
Method
Add the oil to a large casserole dish or saucepan over a medium heat. Add the pancetta and fry for 6–7 minutes, until golden brown. Remove to a bowl with a slotted spoon, then reduce the heat slightly and add the onions. Cook for 7–8 minutes, until softened and turning golden. Add the garlic and chilli before adding the wine, if using, then increase the heat and cook for 1–2 minutes to reduce. Add both the jars of beans and the liquid from one, along with the stock. Gently mash a rough quarter of the beans. Return the pancetta to the pan, bring to a simmer and cook for 15 minutes. Stir through the kale and cook for another 10 minutes. Turn off the heat and stir through the pecorino, butter, lemon zest and juice. Serve on toast with an extra grating of pecorino.
Reviews
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