Hearty White Bean and Pancetta Stew
Casserole
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Cook Time
42 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This white bean and pancetta stew is a comforting and flavorful dish, perfect for a chilly evening. I've been making this stew for years, and it's always a hit with my family. The crispy pancetta adds a salty richness, while the white beans provide a creamy texture. The addition of cavolo nero brings a slightly bitter note that balances the flavors perfectly. It's a hearty and satisfying meal that's easy to prepare, especially with the help of the Thermomix®. Feel free to add a pinch of red pepper flakes for a little extra heat. Enjoy!
Ingredients (12 ingredients)
-
150 g pancetta
-
1 tbsp olive oil
-
1 piece onion
-
1 piece celery stick
-
1 piece carrot
-
2 clove garlic cloves
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2 can white beans
-
500 ml chicken stock
-
1 piece parmesan rind
-
200 g cavolo nero
-
0.5 tbsp sherry vinegar
-
10 g chives
Preparation (7 steps)
Crisping the Pancetta
Place the pancetta in a pan and cook over medium heat for 5-6 minutes until crispy, rendering its fat. Remove the pancetta from the pan and set aside, leaving the rendered fat in the pan.
Preparing the Vegetables
Add the olive oil to the pan with the pancetta fat. Add the onion, celery stick, and carrot to the pan and cook for 12-15 minutes until softened and lightly golden, stirring occasionally.
Adding Garlic
Stir in the garlic cloves and cook for 1 minute more.
Combining Ingredients in Thermomix
Transfer the cooked vegetables and garlic to the Thermomix bowl. Add the white beans, chicken stock, and parmesan rind (if using). Cook for 15 minutes/100°C/Stufe 1.
Adding Cavolo Nero and Pancetta
Stir in the cavolo nero and cooked pancetta. Cook for a final 5 minutes/100°C/Stufe 1.
Finishing the Stew
Stir in the sherry vinegar and season with salt and pepper to taste.
Serving
Divide the stew between four bowls and sprinkle with chopped chives to serve.
Finished cooking? Great! 🎉
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Created by
Olivia Davis
4
Rezepte
0
Kochbücher
Allergens
- Celery
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