Ingredients:
2 tablespoons olive oil
1/4 cup pancetta, chopped
1/2 cup onions, diced 1/4 inch
2 teaspoons chopped fresh rosemary
3 tablespoons red wine vinegar
1/4 cup diced fresh tomatoes
1/2 teaspoon salt
1 pinch ground black pepper
1 tablespoon chopped fresh basil
3 tablespoons grated parmesan cheese
2 (19 ounce) cans white navy beans
Directions:
Heat olive oil in a saute pan and add pancetta.
Cook slowly over medium heat until crispy.
Add onion and saute.
Add rosemary and cook for only one minute, then remove from heat.
Mix together red wine vinegar, tomatoes, salt, pepper, basil and grated Parmesan in a bowl.
Add the hot pancetta and onion into the bowl, mix and cool.
Combine beans with pancetta mixture and serve at room temperature.
Can add extra grated Parmesan on top, if desired.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.