Borlotti Beans

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Although it was accidental, we had borlotti bean dishes twice in two days. The first was because there was nothing else to eat, and I happened to find a great recipe with the ingredients we had.

Today, a similar story because I am waiting on a fruit delivery, although I already had the recipe.

They were very enjoyable recipes.

www.taste.com.au/recipes/11923/borlotti+bean+chorizo+soup

www.taste.com.au/recipes/925/pasta+with+tomato+chilli+and+borlotti+beans

This recipe has been removed or moved from the site. I will have to see if I have a paper copy to type out.

Here is what looks like a new recipe:

www.taste.com.au/recipes/17834/sausage+borlotti+bean+bake

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This one looks beautiful. It is also a recipe for speck.

www.taste.com.au/recipes/4278/bean+trenchers

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This is a diabetic recipe from House & Garden, we will try it tonight. Check out the recipe on site, it is pretty.

Vegetable soup with borlotti beans


Serving size: Serves 6

Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Heart friendly, Kid friendly, Lactose free, Low cholesterol, Low fat, Nut free


From the July 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

¼ cup extra-virgin olive oil
2 medium potatoes, peeled and cut into 1cm dice
2 carrots, peeled and cut into 1cm dice
2 stalks celery, cut into 1cm dice, plus any leaves, chopped
1 large red onion, peeled and cut into 1cm dice
4 large cloves garlic, peeled and bruised with flat side of a cook’s knife
small handful thyme sprigs
8 cups (2 litres) light chicken stock
100g dried borlotti beans, soaked overnight, or 500g fresh borlotti beans in the pod, shelled
handful flat-leaf parsley, chopped
crusty bread, to serve

METHOD

Heat oil in a large pan over moderate heat, add potatoes, carrots, celery stalks and onion and cook for about 5 minutes, or until slightly coloured, stirring frequently. Stir in garlic and thyme and cook for 1 to 2 minutes.

Pour in stock and bring to a simmer. Add beans and season well with salt and pepper. Simmer for 30 minutes, or until beans are tender, then stir in chopped parsley and celery leaves. Serve immediately, with crusty bread on the side.

Adapted from: recipefinder.ninemsn.com.au/article.aspx?id=289077

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The above recipe was very nice, we enjoyed it.

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Might try this one next.

www.cuisine.com.au/recipe/borlotti-beans-and-silver-beet

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This recipe is from Gabriel Gate's Fast Pasta.

Penne with Borlotti Beans

Serves 4

400g penne
400g can borlotti beans
4 tbsp Italian-style tomato sauce
freshly ground black pepper
1 clove garlic, chopped
1 tbsp olive oil or butter
1 tsp chopped parsley

Cook penne in a large amount of boiling salted water until al dente.

Meanwhile, drain borlotti beans and discard liquid. Reheat beans with tomato sauce and season with pepper, garlic, oil or butter and parsley.

Drain cooked pasta and gently toss with beans before serving.