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Breakfast beans with pancetta

Print Recipe
Servings: 1500 g
Course: Accompliment, Breakfast
Ingredients Method Notes

Ingredients
  

  • 375 g pkt dried white beans
  • 20 ml Olive oil
  • 2 tsp minced chilli
  • 240 g pancetta in 10mm cubes
  • 40 ml white wine vinegar
  • 2 tbs brown sugar
  • 500 ml roasted tomato sauce sieved (from Newsletter # 61 last week)
  • salt and pepper

Method
 

  1. The day before, soak the beans in warm water. Store in the fridge overnight
  2. On day 2 assemble your ingredients
  3. The beans will expand
  4. Drain the beans
  5. Place the beans in a saucepan, replace with fresh salted water
  6. Bring the beans to a slow simmer and cook for 45-50 minutes
  7. Skim any foam off the top of the water as it surfaces
  8. Meanwhile in a large saucepan or Dutch oven heat the olive oil and add the pancetta
  9. Gently fry the pancetta, occasionally stirring the meat for approximately 10 minutes
  10. Tip off 2/3 of any fat/oil from the pancetta and discard
  11. Add the chilli
  12. Add the white wine vinegar and brown sugar
  13. Stir to remove any residue
  14. Add the tomato sauce
  15. When the beans are tender, drain them and discard the water and add to the tomato sauce
  16. Cook slowly for another 10 – 15 minutes
  17. Check the seasoning
  18. Serve

Notes

150g is a good-sized accompaniment at breakfast.
Leftover baked beans freeze well. I used a small ‘clip lock’ sandwich bag.