Haricot Bean Stew
Cook Time 2 hours
2 tbsp of extra virgin olive oil, plus extra to garnish
¾ cup of navy (haricot) beans, soaked overnight
150g guanciale or pancetta, finely chopped
1 onion, finely chopped
1 stick of celery, finely chopped
4 cloves garlic, bruised and finely chopped
2 fresh bay leaves
1 tsp tomato paste
150ml white wine
Salt & pepper
4 fresh free-range eggs
Grilled sourdough, to serve
50g feta, crumbled
1 small handful of dill and chives, finely chopped
Heat one tablespoon of extra virgin olive oil in a pot over high heat. Add the pancetta, onion, celery, garlic and bay leaf and cook until softened, stirring regularly. Add the tomato paste and cook off for a minute before adding the beans then deglaze with white wine. Cover with lots of water and bring to a boil. Turn down and place the lid on, then cook for 1-1½ hours or until the beans are soft and creamy. Once cooked, season with salt and pepper to taste.
In a non-stick pan, heat the remaining oil and fry eggs to your liking. Season with salt and pepper.
Serve beans with an egg on top. Drizzle extra virgin olive oil on top and garnish with feta and herbs.
Serve with bread.