Bean Casserole with Parsley Pesto Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes
Cooking time : 20 minutes

• 75g (3oz) pancetta cubes

• 1 onion, chopped

• 1 garlic clove, chopped

• 1 tablespoon chopped thyme

• 1 carrot, peeled and diced

• 400g (13oz) can cannellini beans, drained and rinsed

• 400g (13oz) can chopped tomatoes

• 200ml (7fl oz) chicken stock

• 1 tablespoon tomato purée

• ½ teaspoon mustard powder

• salt and pepper

• Parmesan cheese shavings, to serve
  
  Parsley pesto :

• 20g (34oz) flat leaf parsley

• 1 garlic clove

• 25g (1oz) pine nuts, toasted

• 1 tablespoon extra virgin olive oil

Method :

1. Heat a large, nonstick frying pan and dry-fry the pancetta until it is soft. Add the onion garlic, thyme and carrot, then stir in the beans, tomatoes, stock, tomato purée and mustard powder. Season to taste and simmer for 10 minutes or until the sauce has thickened.

2. Meanwhile, make the pesto. Mix together the parsley, garlic, pine nuts and oil and season to taste.

3. Serve the pancetta and bean mixture with the parsley pesto and Parmesan shavings.

Variations :

For parsley pesto salad, simmer 200g (7oz) long-grain rice for 12 minutes or until tender, then drain, refresh with cold water and drain again. Mix with a 400g (13oz) cannellini beans, drained and rinsed, 150g (5oz) halved cherry tomatoes, 1 deseeded and chopped red pepper and the pesto.