Dried borlotti beans with vegetables are a very rich and nutritious first course, perfect for these cold winter days.
It is a rustic but very inviting and tasty dish, a perfect combination of legumes, vegetables, croutons, and extra virgin olive oil, which brings back the simple flavors of the past.
Legumes are very important in our diet for both adults and children, they are complete and healthy and should be included in the menu at least once a week.
This is a very simple recipe, it can be served and consumed as is, or in addition to pasta, rice, or other grains.
For the dressing, I recommend organic extra virgin olive oil from the Frantolio Gentili company, cold extracted from 100% organic olives, cultivated without the use of pesticides, particularly recommended for children’s nutrition.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Boiled Borlotti Beans
- 10.5 oz Dried Borlotti Beans
- 1 Onion
- 1 sprig Celery
- 1 Potato
- 2 sprigs Broccoli
- Cherry Tomatoes (2-3)
- 2 leaves Lettuce
- 1 sprig Rosemary
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Bread Croutons
Tools
- Pot
- Pressure Cooker
Preparation for Boiled Borlotti Beans
It’s important to pay close attention when preparing beans before cooking.
It’s advisable to soak them for at least 6-8 hours in cold water, then cook them in different water.
This simple operation allows some anti-nutritional substances, normally contained in all types of beans, to be released into the water.
Rinse the dried beans, and leave to soak overnight.In the morning, discard the soaking water from the beans, fill with new water to cover them, add chopped onion, cut cherry tomatoes, diced potato, celery, chopped broccoli, and lettuce leaves, then bring to a boil for about 40/45 minutes, check during cooking and stir occasionally.
Salt should be added almost at the end, to prevent it from hardening the beans during cooking.
To facilitate and shorten cooking, you can use a pressure cooker.At the end of cooking, check if the beans are well cooked, salt, add a bit of oil and continue cooking for a few minutes, just enough time to dissolve the salt.
Toast some slices of bread cut into cubes in the oven, plate the beans, add the croutons, a sprig of rosemary, and a generous amount of organic e.v.o. oil, then serve hot.
Anna recommends…
The borlotti beans with vegetables can also be accompanied with pasta, rice, spelt, or other grains.
Can I use cannellini beans for this recipe?
Yes, of course, just make sure to check the cooking time as cannellini beans are more delicate.
