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. The creamy borlotti beans, infused with the earthy aroma of fresh rosemary and the richness of garlic, create a comforting and satisfying meal. It’s fun to serve the beans over lightly toasted bread, they can be served over a salad, stuffed into a baked potato or a bell pepper. Also consider making borlotti bean tacos or nachos!

Borlotti Beans with Garlic and Rosemary

Print Recipe

Borlotti Beans with Garlic and Rosemary Print Recipe

Ingredients

• 4 cups shelled borlotti beans also known as cranberry beans
• 3 plum tomatoes or you can used canned tomatoes
• 4 large garlic cloves
• 1/3 cup extra-virgin olive oil
• 3 cups water for cooking the beans
• 1 sprig fresh rosemary
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• Splash of sherry vinegar

Servings:

Instructions

1. Combine the 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.