Borlotti beans with garlic

This season has been a disaster for beans!

The drought really put a stopper on fertilisation of flowers and so I had very few pods develop.

That applied to all sorts of beans including my absolute favourite – borlottis.

I’ve just harvested what few I did have and I’ve taken down the bean poles to be stored away until next year.

I’ve written a little about growing and storing themĀ before.

But here is another recipe that is brilliant – real comfort food.

The beans are cooked for a long time on a low heat and turn a beautiful pinkish brown.

Serve with polenta and “sausages” and some greens.

Or mash them slightly and thin down with some more stock or water to make a pasta sauce with finely shopped rosemary or sage.

Borlotti Beans with Garlic and Parsley

Real Italian comfort food. The beans are rich, creamy and almost velvety.

Author: Cath
Ingredients
  • 375 gr fresh borlottis or 125g dried and soaked beans
  • 3 fat cloves of garlic
  • 4 or 5 decent sprigs parsley
  • 1 tbsp olive oil
  • 400 ml water
  • 1 heaped tsp marigold bouillon powder or half a veg stock cube
Instructions
  1. Rinse beans and cover with water in a medium sized pan with a lid.

  2. Add 1 tbsp of olive oil and the roughly crushed and chopped 3 cloves of garlic (I use the heel of my hand on the flat of my knife on the unpeeled clove to crush then remove loosened skin and chop - see image in main article)

  3. Cover with lid and bring to the boil add bouillon or stock cube then simmer on a very low heat for an hour or until beans are well done. Stir occasionally. 

  4. Some of the liquid will have been absorbed by the beans and some will have evaporated during cooking.

  5. There should be a thickish sauce in the bottom of the pan - you can mash a few of the beans and stir in to create this if it hasn't happened naturally.

  6. Stir and add salt and lots and lots of finely chopped parsley. You could also top with crisp fried sage leaves.

 

 

 

 

 

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