Monday, 1 September 2014

Recipe: Posh Beans and Pancetta

This is a dish that my fiancé and I call 'Posh Beans'. It's so simple and it's one of our favourites to have during the week after a long day at work. It's a tangy dish, and certainly has a kick to it (not spice-wise, tanginess-wise!). This dish will also work without rice and with pretty much any veg. I often put cabbage in as well.

(Feeds 2)

1 Packet of Pancetta 
1 Onion
Half a Pack (or a big handful) of Mushrooms
1 Pepper 
2 Carrots
4 Cloves of Garlic
Half a Fresh Chilli
1 Tin of Baked Beans
2 Bay Leaves 
1 Tablespoon of Mustard (I use Whole Grain as it's my favourite but English mustard works well too if you prefer)
3 Tablespoons Red Wine Vinegar

Paella rice 


1. Boil the rice in a pan and leave to cook until done, stirring occasionally.

2. Fry the pancetta in a separate pan, until it's light pink/ starting to go brown.

3. Add the onion and mushrooms and fry for a few minutes, then add the chill, garlic and pepper. Fry for a few minutes.

4. Add the carrots, bay leaves and red wine vinegar. After one minute add the mustard and beans.

5. Add water until it reaches a consistency that you like and let it simmer for 5 minutes, or until the carrots aren't too crunchy. You may need to keep adding water to make sure it doesn't dry out.

6. Add the rice when it's cooked and then season to taste.

Rosy x


  1. OOh this looks really lovely, some of my favourite ingredients x

    1. Aw thank you! It is really tasty- it's probably my favourite meal :) I've now started doing it without the rice, adding extra beans and it's just as good :D xxx


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