Ingredients
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2 tablespoons olive oil
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1/4 cup pancetta, chopped
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1/2 cup onion, diced 1/4 inch
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2 teaspoons chopped fresh rosemary
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3 tablespoons red wine vinegar
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1/2 teaspoon salt
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1 tablespoon chopped fresh basil
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3 tablespoons grated parmesan cheese
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2 (19 ounce) cans white navy beans
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1 pinch ground black pepper
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1/4 cup diced fresh tomato
Instructions
- 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.