BORLOTTI BEANS WITH OLIVE OIL

FULL RECIPE FOR BORLOTTI BEANS
Ingredients:
600 gr borlotti beans (fresh or freshly frozen)*
1 onion
3-4 garlic cloves
3 tomatoes
3 baby carrots
1 green pepper
2 tsp salt
1 tsp sugar
4 tbsp olive oil
cup water for cooking
4 cups water for pre-cooking

*When borlotti beans ripen in the fall, they are harvested and husked. They can be cooked fresh or portioned into bags and frozen to be used in the winter.

Directions:

PRE-COOKING
Take the beans out of the freezer.
Place them in a deep medium-sized pot.
Add 4 cups of water and cover with a lid on medium heat.
When the mixture begins to froth, uncover the pot. Boil the beans for 5 minutes, then drain the water and set the beans aside.

PREPARING THE OTHER INGREDIENTS
Making the carrot flowers:
Choose straight carrots that are similar in size.
Form 4 grooves along the length of each carrot by leaving equal space between them.
Then, cut the carrots into 0.5 cm thick circles.
Voila! You have decorative carrots!

Soak the tomatoes in boiling water for 3 seconds to peel their skin easily. Cut them into small cubes.
Cut the green pepper into small pieces, as well.

COOKING
Set a medium-sized cooking pot. Pour in 4 tbsp olive oil
Add a whole onion and garlic cloves, diced tomatoes, peppers, then pre-cooked and drained borlotti beans, carrots, and cup of water.
Stir the ingredients, then sprinkle 2 tsp salt and 1 tsp sugar over the mixture.
Stir once or twice and cover with a lid.
Once the mixture boils, add the green peppers and lower the heat. Cook for 20 minutes.
Take out the onion after cooking.
When serving, add freshly chopped parsley; serve warm or cold.

Enjoy the breath of summer!

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