Best 4 Peas Beans With Pancetta Mint Recipes

PEAS & BEANS WITH PANCETTA & MINT

Steps:

• Heat the oil in a large pan and fry the pancetta until it turns golden, taking care not to burn it. Lift from the pan, then tip the soya beans into the pan juices and arrange the broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins or until the broccoli is tender. Meanwhile, snip the pancetta into pieces with scissors.
• Stir the petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the lemon juice, mint and crispy pancetta pieces.

FRESH PEAS WITH PANCETTA AND MINT

Steps:

• Cook the pancetta and oil in a medium skillet over medium heat, stirring often, until the pancetta is browned.
• Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Add the shallots to the skillet and cook, stirring often, until softened, about 1 minute.
• Add the peas and stir well.
• Stir in the broth and bring to a simmer.
• Cover and cook until the peas are almost tender, about 5 minutes.
• Uncover and increase the heat to high.
• Cook until the broth is evaporated and the peas are tender, about 5 minutes.
• Remove from the heat; stir in the mint.
• Season with salt and pepper to taste.
• Transfer to a serving bowl and serve immediately.

WHITE BEANS WITH PANCETTA AND SAGE

Steps:

• Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
• Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
• Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
• Return the pancetta and fried sage to the pan, stir everything together, and serve.

SALAD OF NEW POTATOES WITH PANCETTA, BROAD BEANS & MINT

Steps:

• Cook the potatoes in their skins in a pan of boiling salted water. They will take between 10-12 minutes and should be tender when the point of a knife is inserted. Drain the potatoes and allow to cool.
• Meanwhile, place the broad beans in a large pan of boiling salted water. Cook for 3-4 minutes then tip in the peas. Boil for another 2-3 minutes until both the peas and broad beans are tender but still have some texture. Now drain and refresh in icy cold water. Remove the outer skins of the broad beans and discard, if you have the time.
• Heat 1 tablespoon of the extra virgin olive oil in a heavy-based saucepan and fry the pancetta until really crispy. Then tip the pancetta with its oil into a large bowl. When the potatoes are cool enough to handle, cut them in half lengthways and add to the bowl. Mix well so that the warm potatoes can absorb some of the delicious pancetta flavours.
• In a small food processor or with a hand blender, blend the herb leaves with two tablespoons of the extra virgin olive oil. Then add the lemon juice and whisk in the remaining oil to form an emulsion. Season well with salt and black pepper.
• Now throw the peas and the peeled broad beans into the bowl, pour over the dressing and gently mix together. Check the seasoning and serve immediately.