Quick Venetian Stew

• 15g raisins
• 1 tsp garlic oil
• 100g smoked pancetta cubes
• 1 shallot – finely sliced
• ½ tsp cumin
• 200g borlotti beans
• 100g chicory / or little gem lettuce – sliced
• chunk of brown crusty bread (25g approx)

Method

• in a mug cover the raisins in 100ml boiling water
• Add the pancetta to a deep frying pan on a medium heat for 3-5 minutes, then add the shallot for another 3-5 minutes until soft.
• Add the cumin and stir in for 30 seconds then add the raisings and boiling water and allow to come to a simmer.
• Drain and rinse the borlotti beans and add to the pan with the sliced chicory or little gem. Add 100-2200ml water to cover the beans and cover the pan with a lid and cook for 10-15 minutes.
• Mash a few of the beans during the last few minutes of cooking to thicken the stew. Season to taste, serve with the chunk of crusty break