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Braised beans, peas & pancetta
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1 tbsp olive oil
154g pack diced pancetta
1 onion, finely chopped
2 cloves garlic, crushed
240g extra fine green beans, halved
200ml fresh vegetable stock
400g frozen peas
20g pack tarragon, leaves stripped and chopped
Squeeze of lemon
1. Heat the oil in a large sauté pan, add the pancetta and cook gently for 3 minutes until golden and crisp. Remove from the pan with a slotted spoon and set aside.
2. Stir the onion into the oil left in the pan and cook for 3 minutes until soft and golden. Add the garlic and cook for a further minute. Add the green beans and the cooked pancetta, followed by the stock. Place the lid on and cook until the beans are just tender, about 10 minutes. In the last 3 minutes of cooking time, add the peas. Cook until they are soft and all the liquid has been absorbed.
3. Stir through the tarragon, a squeeze of lemon and plenty of freshly ground black pepper.
1 of your 5 a day
Rich in folate
Typical values per serving:
This recipe was first published in December 2015.
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