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(Serves 3-4 people)
1 Small yellow onion (finely diced)
1 Tbsp olive oil
90g Pancetta (diced)
2 Cloves of garlic (minced)
1 Tbsp honey (raw & unprocessed)
1/4 Cup red wine vinegar
1 Tbsp worcestershire sauce
1/2 Cup vegetable stock
Salt & pepper (to taste)
4 Basil leaves (chiffonade)
2 Cans butter beans (454g each)
Add olive oil to a pan, followed by onions and pancetta. Cook on medium heat for 5-6 minutes.
Add garlic and cook for 2 minutes.
Next add honey, red wine vinegar, and cook until the vinegar almost evaporates.
Add a few drops of Worcestershire sauce and cook for 2 minutes.
Add passata and stir well, followed by stock.
Reduce to a nice thick consistency.
Season to taste with salt and pepper.
Add basil and then finally butter beans. Stir well.
Toast the bread slices with a drizzle of olive oil.
Place the beans atop the toast, add a few slices of cheddar and place it in grill until the cheese melts.
Serve with fried eggs.
© STEVEN DOLBY