Ingredients
-
- 250 g dried borlotti beans (or canned, to save time)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 sprig rosemary (or thyme)
- 1 bay leaf
- 400 g tinned crushed tomatoes (optional)
- Salt and pepper to taste
- Optional: a little fresh parsley for garnish
Cook the beans
If using dried beans, soak them overnight in water. Drain, then cook in unsalted water with a bay leaf for about 1 hour, or until tender (add more water if necessary). If using canned beans, skip this step and simply drain.
Sauté the herbs
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until translucent. Add the garlic and rosemary, and sauté for a few minutes.
Add the beans
Add the cooked beans to the pan with the herbs. If you want a sauce, add the crushed tomatoes. Season with salt and pepper. Simmer for 15-20 minutes to blend flavors. Adjust seasoning if necessary.
Service
Garnish with fresh parsley and serve hot, as a side dish or on toast for a light meal.
Tips Add a touch of balsamic vinegar at the end of cooking for a more intense taste. Pair borlotti beans with meat dishes, pasta or use as a cold salad.