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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