Borlotti Beans with Garlic and Rosemary

Borlotti beans, also known as cranberry beans, are like little speckled gems, with their beige color and playful pops of red. While their shell is inedible, the beans inside are creamy with a rich, nutty flavor, though they lose their bright color when cooked. Loaded with fiber, essential minerals, and plant-based protein, these beans are not only tasty but also nutritious! Combined with the comforting, earthy flavors of fresh rosemary and garlic, they create a meal that feels like a cozy embrace. Try serving them over crispy toast, tossing them into a salad, stuffing them in a baked potato or bell pepper, or get creative with borlotti bean tacos or nachos for a playful twist!

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Servings: 0

Ingredients

• 4 cups shelled borlotti beans also known as cranberry beans
• 3 plum tomatoes or you can use 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

Instructions

• 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 and add a splash of sherry vinegar. 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. Serve the beans with a garnish of fresh chopped rosemary.

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