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- 3 Tbls olive oil
- 2 x onions halved & sliced
- 2 x garlic cloves, crushed
- 2 x flat mild pancetta cubed
- 2 x tins borlotti beans
- 2 x crushed tomatoes
- 1 x tin of water
- 1/2 x bottle of passata
- 1 Tbls dried oregano
Heat the olive oil in a medium sized pot on medium heat, add onions and garlic.
Add cubed pancetta until it starts to soften.
Add the borlotti beans, tinned tomatoes, water, passata and oregano.
Stir and cover with lid ajar.
Simmer on low for 20 mins, stirring occasionally.
Serve on it’s own, with crusty bread, or pour over boiled pasta.