First, cut pancetta and place it into the hot pan with olive oil. Lightly season with salt and pepper.
Add a nicely chopped chilli. Then, crush two cloves of garlic.
Get your pancetta nice and crispy. Next, add chopped onion.
Add 1 tablespoon of brown sugar. Pour a couple of tablespoons of cider vinegar and a tablespoon of Worcester sauce. Bring that to the boil. Add 200 ml of tomato puree. Simmer the sauce to reduce, then, add canned haricot beans. Cook for 5-6 minutes.
Mash 300 g of boiled potatoes. Add 100 g of butter and 50 g of flour.
Form cakes and place then into the hot pan with olive oil. Add 50 g of butter. Fry until nicely colored on both sides.
Place potato cakes onto the plate. Generously spoon the beans on cakes. Cook this recipe with a photo!