White bean soup with pancetta Ingredients300g dried black-eyed beans (or 3 x 400g cans of black-eyed beans, drained)125g pancetta, cubed1 onion, finely chopped15ml (1 tbsp) olive oil2 garlic cloves, crushed1 x 40g can tomato paste1.25 litres (5 cups) chicken stock, plus extra if neededMethodPlace the beans in a large bowl, pour over boiling water and leave to stand for 3-4 hours.Drain, place in a saucepan, cover with fresh water and boil for about 1 hour 30 minutes or until tender and cooked through, adding water when necessary. (Cooking time will vary according to how long beans have been soaking.) Remove and drain.In a large saucepan, fry the pancetta cubes for 5-7 minutes until golden.Add the onion and olive oil and cook for 5-10 minutes.Stir through garlic, tomato paste, beans and stock and simmer for 30 minutes, adding stock if necessary.Serve with crusty bread.Serves 6...