Of all the beans, the borlotti is the most beautiful dried bean, beige in colour with red markings, which changes to an even brown colour when cooked. Borlotti beans are part of a group of beans originating in Central America. They are a member of the vast kidney bean family and can be substituted with any member of that family, including cannellini, flageolet, haricot and red kidney beans. The bean has a creamy texture and is good in soups, most famously in Italy’s pasta e fagioli (pasta and bean soup). They are also a good accompaniment for meats like beef, lamb and chicken, or with tuna. Borlotti beans are popular in Italy, particularly in the north, where nonnas traditionally grew the plants in their window boxes so they could peer at passersby without being seen.
Ingredients
Method
Main
1.Drain borlotti beans, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to medium-high and simmer for 20 minutes or until tender. Drain.
2.Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 12 minutes or until caramelised, increase heat to medium-high, add anchovies and rosemary and cook for 2 minutes or until anchovies dissolve. Add beans, warm through and season to taste with sea salt and freshly ground black pepper.
