Both my Husband and I work full time. With three kids things can be pretty hectic! We like to get organised each weekend and plan our meals before we shop (we are both teachers so like to organise everything!). We both like to cook but the logistics of our evenings mean things have to be easy and quick. Often by the end of the week we have beans or egg on toast, which to me is a child's nursery tea and more often or not leaves us grumpy! (the kids love it though!).
So we came up with the idea of having something more grown up and flavoursome, but still on toast. We called it 'Posh on Toast'! So here is the first instalment;
Cannellini beans with Pancetta and Thyme.
This recipe was adapted from Homemade by Tana Ramsay.
It is actually supposed to be the side dish to Roast pork loin, but we loved it on our toasted chunky bread!
1tbsp Olive oil
200g/7oz piece of pancetta diced (I used pre diced pancetta from Waitrose)
2 x 400g tins of cannelleni beans, drained through a sieve and then rinsed
15g pack fresh thyme, leaves only ( I found out we had some in our garden so I just used a small handful )
1/2 chicken stock cube. dissolved in 300ml/1/2 pint boiling water
salt and pepper to taste
Heat the oil in pan and add the pancetta, fry it until the pancetta starts to crisps and the oil runs out of it.
Add the cannellini beans and thyme to the pancetta and mix together.
Pour in the stock and bring to the boil on a medium heat. (at this point it looks like beans in water, but don't panic..)
Take 3 to 4 spoonfuls of the mixture and mash roughly in a bowl. stir back into the pan. (this release the starches from the beans and makes the sauce thicker!)
Season to taste and serve on freshly toasted crusty bread with wine of your choice!