Tasting Notes

A simple, easy-peasy dish that serves 2.

It is rich, hearty, satisfying, the peppers adding crunch.


1 large frying pan.

What You Need

2 stalks celery.

1 regular-sized onion.

10 slices pancetta – it’s Italian salt-cured pork belly, and is a flavour bomb for many dishes.

6 cherry tomatoes.

Salt and pepper.

3 tablespoons olive oil.

1 can black beans.

1 yellow or red bell pepper.

4 cups homemade or store-bought chicken stock.


To your large frying pan add your olive oil over medium heat.

Cut your celery into thin slices, add to frying pan.

Peel your onion, cut in half and cut each half into thin slices, add to the frying pan.

Every once in a while, using a wooden spoon, mix everything around in the pan.

Cut your cherry tomatoes into half, add to frying pan.

Cut your pancetta slices into little chunks, add to frying pan.

Add salt and pepper, to taste, to the pan, mix and then taste the mixture. It should be done once the onions are translucent and shiny.

Open your black beans and add everything to the pan, stirring it around. Let it cook for five minutes, then add your chicken stock, let that cook for about 10 minutes.

Take your bell pepper, core it, cut it into small chunks and add to the frying pan, let it cook for 2 to 3 minutes, mixing everything with your spoon about three times.

Taste and adjust salt and pepper to taste.

Presto you are now ready to plate.

Easy and Delicioso.