Tender, flavoursome borlotti beans; perfect meat-free dish
Enjoy borlotti beans, tomato, garlic and crusty bread as a side or on a meat-free day.
- SERVES: 4
- PREP TIME: 5 mins
- COOK TIME: 1 hr 25 mins
- DIFFICULTY: easy
- IDEAL FOR: meat-free/vegetarian, comforting winter warmer, family, side dish
Plump, creamy and satisfyingly filling.
Perfect as a simple side dish or mashed with some herbs to top bruschetta.
Add them in a rich tomato sauce for some posh baked beans.
Or use them in stews and soups.
Keep them in your cupboard as a staple.
You can buy them cooked and tinned.
Or dried beans which you soak first (unless you are happy to wait a bit longer with your cooking.
For more lovely beany dishes, visit here
Borlotti, tomato, garlic and crusty bread
- 500 gm fresh borlotti beans, shelled
- 1/3 cup olive oil
- 1 cup water
- 1 bulb garlic, cut in half horizontally
- 1/4 cup fresh oregano leaves
- 3 ripe tomatoes, chopped coarsely
- 1/2 cup coarsely chopped fresh basil
- Crusty stale bread, chopped into 1-2 cm pieces
- Preheat the oven to 180°C/350°F.
- Place beans in a medium baking dish; drizzle with oil and water. Add garlic, tomato and oregano.
- Bake beans, covered, for about 1¼ hours or until beans are tender.
- On a baking tray, drizzle your bread pieces with olive oil, season, mix around so the pieces are covered in oil and seasoning and bake/grill until lightly golden.
- Just before serving, stir in basil and the crusty bread.
Recipe inspired by NZWomansWeekly