| 2 tablespoons olive oil |
|
|
cook until soft |
| 1 onion |
peel, chop finely |
| 2 cloves garlic |
chop finely |
| 65g pancetta |
cube |
| 1 tablespoon rosemary |
chop |
|
cook 2 minutes |
| 800g tin flageolet beans |
drain, rinse |
|
heat through |
| 280ml lamb stock |
|
| 1 tablespoon mint |
chop |
|
mix in |
|