Wednesday beans and greens

An all-season delight! If you have a couple of leftover carrots, dice them up and bung them in. Kale or Swiss chard can stand in for the cavolo nero if you can’t find it

• 200 g (dry weight) Yellow Eye beans, cooked

• Cavolo nero (two heads)

• 2-3 red onions

• 1 fat garlic clove

• 150g pancetta, cubed

• Parmesan cheese

• Salt (try chili or smoked)

   

  1. Strip cavolo nero, blanch for 2-3 minutes, when cool squeeze out water and chop

  2. Slowly fry diced onions and pancetta

  3. When the onions are caramelized and pancetta has slightly browned, add garlic & greens

  4. Add beans, let everything heat through

  5. Add parmesan

  Serve with zesty green salad
  
  Serves 4