Sardinian Slow-cooked Flat Beans with Tomato, Pancetta and Chilli (Fagiolini Piatti in Umido con Pomodori, Pancetta e Peperoncino)
There are versions of this dish made all over Italy (and beyond – I’ve made a Persian one before when working at Morito). It’s a simple concept, and endlessly satisfying to eat; sloppy, noodlesoft beans in a rich, slurping tomato sauce. The Sardinian version of course contains added pig in the form of pancetta or guanciale, but you can easily make this vegetarian by omitting it. It keeps well in the fridge and is even better the day after. I like to eat it as a good simple lunch with some bread and cheese.
Servings 6 servings
Ingredients
- 1 small white onion, sliced
- 4 tablespoons olive oil
- 1 dried red chilli
- 1 bay leaf
- 50 g (1¾ oz) diced pancetta or guanciale, optional
- 500 g (1 lb 1½ oz) flat beans, topped, tailed and cut into 10 cm (4 in) lengths
- 500 g (1 lb 1½ oz) tinned or fresh chopped tomatoes
- sea salt
- basil leaves, to serve
Instructions
- In a frying pan (skillet) over a medium heat, cook the onions in the olive oil with the chilli and bay leaf. Add the pancetta (if using). Continue to cook until just turning golden.
- Add the beans to the pot and stir to coat them in the oil.
- Next, add the tomatoes and turn the heat to a low simmer. Cook for 30–40 minutes, until the beans are soft and the tomatoes have formed a rich sauce. Season and serve, scattered with basil leaves.