Borlotti beans, also known as cranberry beans, are beautiful beige beans with flecks of red. The shell is inedible, but the beans inside have a creamy texture and a perfect nutty flavor, although they don’t maintain their bright color after cooking. Dried borlotti beans are readily available and can be soaked overnight before using. Borlotti beans are a great source of fiber, essential minerals, and a good source of plant protein. Beans served over lightly toasted bread is fun, but can also be served over a salad, stuffed into a potato or a bell pepper. Also consider making borlotti bean tacos or nachos!
- 4 cups shelled borlotti beans also known as cranberry beans
- 3 plum tomatoes canned, if you can't find fresh
- 4 large garlic cloves
- 1/3 cup extra-vigin olive oil
- 3 cups water for cooking the beans
- 1 large stalk of fresh rosemary
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Splash of sherry vinegar
- Combine beans, tomatoes, garlic, and olive oil in a Dutch oven or heavy bottomed pot. Add enough cold water to cover the beans by 1 inch. Add the rosemary stalk. Bring the beans to a boil, then reduce the heat to medium-low and simmer partially covered. Add water as needed, to keep the beans submerged. Cook until the beans are tender, about 30-40 minutes. Season the beans with salt and pepper. Add a splash of sherry vinegar. Garnish with fresh chopped rosemary. The beans can be made 1 day ahead. Let them cool in the cooking liquid and then cover and refrigerate the beans in the pot.
I made this tonight with two cans of Carmelina Brand borlotti beans. Used three roma tomatoes cut into eighths, the garlic [first sautéed in the olive oil], olive oil, rosemary, fresh ground pepper. Let it cook for 45 minutes. The water made a nice potlikker. Served with sautéed escarole and griddled oregano chicken breasts. Thank you! Very simple and tasty.
Yum! Thanks for your comment.