Sunday, December 19, 2010

Borlotti Beans with Woody Herbs

Ever since he had borlotti beans in a restaurant for his birthday dinner with my parents at Anteprima my husband has been obsessed with borlotti beans and trying out this recipe for borlotti beans with woddy herbs from Tyler Florence.  He had a little trouble finding dried borlotti beans, and finally found them in the hispanic food section of our local chain grocery store (we didn't try the italian shops which probably would carry them as well).  Borlotti, or cranberry beans, are a beautiful mottled white and red when raw, turning brown with cooking and are a favorite in Tuscan cooking. 

This recipe was quite a hit served alongside roasted multi-colored baby carrots from the co-op and a fennel rubbed pork tenderloin.


1 cup or so dried borlotti beans, soaked overnight
1 onion quartered
1 carrot cut into large chunks
1 celery stalk
3 garlic cloves
3/4 cup extra virgin olive oil
4 fresh thyme sprigs
2 fresh sage sprigs
1 small fresh rosemary sprig
1/2 tsp crushed red pepper flakes
2 bay leaves
2 cups chicken stock
salt and pepper

--Rinse and drain the soaked beans, cover again with water and cook until tender.  These beans took a much shorter time to cook than cannellini or garbanzos

--Add the onion, carrot, celery and garlic to a food processor and pulse until finely chopped

--Heat 1/4 cup of the olive oil in a large pot (lecreuset dutch oven worked perfectly) over medium heat

--Add the herbs and cook for 2 minutes

--Add the chopped vegetables and red pepper and cook until vegetables are soft

--Add the beans, bay leaves, chicken stock and rest of olive oil

--Bring to a boil, reduce to a simmer and cook about 20 minutes

--Season with salt and pepper

--Discard bay leaves and any large herb stems before serving

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