Tasting Notes

This dinner is for two. The beans are out of this world – a bit sweet, rich and luscious, the bread crusty.

What You Need

5 tablespoons olive oil.

1 medium onion.

1 thick slice of cooked porchetta about 8 to 10 ounces – store bought.

5 fresh sage leaves.

3 tablespoons tomato paste

1 can cannellini beans.

2 tablespoons balsamic vinegar.

2 tablespoons honey.

2 cups water.

Salt and pepper.

1 baguette cut in half.


1 large frying pan.

1 pastry brush.

2 small bowls.


Drain and rinse your cannellini beans with cold water. Set aside.

Chop your onion into fine small pieces and set aside.

In a bowl, add your water, honey and balsamic vinegar. Mix and set aside.

Take your porchetta and cut into small chunks. Set aside.

Take your frying pan, add 3 tablespoons of the olive oil and turn heat to medium.

Add your onions and cook for about 5 minutes. Once your onions are wilted, add the sage leaves.

If you don’t have fresh sage leaves, frozen ones are fine. Cook for about 1 minute.

Once done make space in the middle of the pan, add your tomato paste, squish the paste around until the paste turns a darker red (this helps develop flavours).

Now add the beans, stirring them around till they are coated with the tomato sauce.

Take your baguette and brush with 2 tablespoons of the olive oil, sprinkle with salt and pepper. Then place in a preheated oven at 425 degrees Fahrenheit for around 10 minutes.

Now season the beans mixture with salt and pepper to taste. Then let it simmer till it’s nice and thick. This will take around 15 minutes.

Now add your porchetta chunks and let simmer for 4 to 5 minutes, making sure not to overcook the porchetta, you want it juicy not dry and overcooked..

You are now ready to plate.

Enjoy – it’s Delicioso.