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)


  • 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
Energy (K/Cal) Protein  (g) Fat (g)
627 38 31


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.