Borlotti beans, also known as cranberry beans, are one of my favorite beans to cook in the fall. Their beautiful red-speckled skins give way to a creamy texture and rich, nutty flavor. Simmered with ripe tomatoes, garlic, fresh rosemary and good olive oil, the beans become tender and flavorful.
I love spooning these warm beans over thick slices of toasted bread, letting the flavorful cooking liquid soak into every bite. A splash of sherry vinegar at the end brightens the dish and brings everything together. It’s simple, rustic cooking that’s perfect for lunch or a light dinner.
Borlotti Beans on Toast with Garlic and Rosemary
Servings 4
Calories 450kcal
Ingredients
- 4 cups shelled borlotti beans also known as cranberry beans
- 3 fresh plum tomatoes, chopped or substitute canned diced 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
- thick slices of toasted bread
Instructions
- Combine the shelled borlotti beans, tomatoes, garlic and olive oil in a Dutch oven or heavy-bottomed pot. Add enough cold water to cover the beans by about 1 inch, then add the rosemary sprig. Bring to a boil, reduce the heat to medium-low and simmer, partially covered, for 30 to 40 minutes, or until the beans are tender. Add more water as needed to keep the beans submerged.
- Season the beans with salt and pepper and finish with a splash of sherry vinegar. Remove the rosemary stem and taste, adjusting the seasoning as needed. Spoon the warm beans and some of their cooking liquid over the toasted bread slices. Garnish with a little chopped fresh rosemary, if desired.
Let the cooked beans cool in their flavorful cooking liquid if making them ahead. Refrigerate overnight and gently reheat before serving.