Breakfast Beans with Pancetta and Wilted Spinach Posted by Kate Flower 9 April, 2010 - 4:15 PM

Recovery Food For Mischa

Looks like things haven't got any better in Mischa Bartons' life in 2010. The star was reportedly seen arriving at swanky celeb hang out Bar Marmont in LA alone, and looking "totally out of it." A witness says "a few minutes after she comes in, she runs outside and vomits everywhere. And then she went back inside and hung out for the rest of the night."

Mischa's people aren't commenting.

My hero!  Not everyone can fertilize the sidewalk then get back on the horse! I am really quite impressed. I wanted to share this recipe for breakfast beans with Micsha as they make the perfect hangover fare. They are also appropriate for those who know when to stop.

Enjoy!

Breakfast Beans with Pancetta and Wilted Spinach (Serves 4)

Ingredients
1 tbsp olive oil
½ brown onion finely diced
160g flat pancetta - skin removed and sliced approximately 3cm x 3mm
1 cup chopped tomato – tinned or fresh
1 tbsp tomato paste
1 tsp sugar
1 tsp smoked paprika
¾  cup vegetable stock
1 x 400g tin butter beans - rinsed
1 x 400g tin cannelloni beans- rinsed
3 sprig thyme – leaves only
1 ½ tsp fresh rosemary chopped
½ cup flat leaf parsley chopped
1 bunch English spinach – stalks removed and washed well

Method
Heat the olive oil in a large fry pan over medium flame. Add diced onion and pancetta. Cook stirring regularly, for five minutes. Add the chopped tomato, tomato paste, sugar, paprika, half a cup of stock and stir. Bring to the boil then reduce to a low simmer for 15 minutes with a lid on. Add the beans, thyme and rosemary then stir gently to combine. Simmer for a further five minutes with the lid on. If necessary add a little extra stock to wet the mixture. Stir through the parsley and serve hot with wilted spinach or a poached egg and toast.

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