Saucy Borlotti Beans
Borlotti Beans are a classic Italian bean and are also known as cranberry beans. They are very popular in soups and Italian and Portuguese cuisine, and are an excellent source of fibre and protein.
Fresh sage, a herb used frequently in Mediterranean cooking, adds a subtle flavour to these pink and white speckled beans.
600g fresh or canned borlotti beans
4 torn, large fresh sage leaves
1 thinly sliced large onion
300ml tomato sauce
Shredded fresh sage leaves to garnish
1 Tbsp olive oil
- Shell the borlotti beans. Bring a saucepan of water to the boil, add the beans and torn sage leaves, and simmer for about 12 minutes or until tender. Drain and set aside (skip this step if using canned beans).
- Heat the oil in a large, heavy-based frying pan over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until softened and translucent, but not brown. Stir the tomato sauce into a pan with the cooked beans and torn sage leaves.
- Increase the heat and bring to the boil, stirring. Lower the heat, partially cover and simmer for about 10 minutes or until the sauce has reduced slightly.
- Adjust the seasoning, transfer to serving bowls and garnish with sage leaves.
Serves 4 people
Recipe supplied by Katrina Jordaan, Cape Town, South Africa
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