Rustic Bean and Chickpea Stew
Recipe
Ingredients:
(Serves 4)
¼ Cup sliced Guanciale (use Pancetta if you can’t find)
2 cans of White Cannellini beans (rinsed and drained)
1 Can of Chickpea (rinsed and drained)
2 Shallots (thinly sliced)
2 garlic cloves, mashed
1 Sprig Fresh Rosemary
A dash of White Wine
1 Cup Water
Extra Virgin Olive Oil
Salt and Pepper
Fresh Chilly (as preferred)
How To:
1. In a large pan on medium heat, cook the guanciale until golden and oil is released. Then add the shallots, garlic and rosemary and season with a little salt to get them going. (about 2-3 min).
2. Add the white wine, stir and let it evaporate for 1-2 min. Then throw in your beans, season with salt and pepper and stir. Proceed with adding the water and bring to a boil; then reduce heat to low and cover. Cook for 20 min.
3. After 20 min, remove lid and mash a portion of it with a potato masher. Make it rustic. Remove the Rosemary sprig and check if it needs additional seasoning.
4. Serve with a drizzle of very good quality Extra Virgin Olive Oil.
Enjoy!