Borlotti Beans Stew
Thick and saucy Borlotti bean stew (cranberry bean) with tomato, onion, garlic, and fresh herbs. Very simple yet so tasty!
Servings: 3 to 4
Calories: 303kcal
Ingredients
- 300 grams (10.6 ounces) dry Borlotti beans
- 4 cups hot vegetable stock you can use water instead
- 1 bay leaf
- 3 tablespoons extra virgin olive oil + extra to serve with
- 100 grams (1 small) onion finely chopped
- 1 large clove of garlic finely chopped
- 120 grams (1 medium-sized) tomato finely chopped
- 155 grams (¾ cup) tomato sauce (Passata)
- ⅔ teaspoon sweet paprika
- 1 tablespoon fresh parsley finely chopped
- 2 teaspoon fresh spearmint minced
Instructions
- Soak the beans in a pot with plenty of water, at room temperature, overnight.
- Bring to a boil for 1 minute then drain beans in a strainer.
- Transfer the beans back to the pot and pour in the hot water or vegetable stock whichever one you prefer.
- Bring to a boil. Add the bay leaf and drop the heat to low. Season with salt and pepper. Cover the pot with its lid.
- Simmer for 45 minutes to 1 hour until beans are tender.
- Heat olive oil in a saute pan.
- Add the onions and garlic and saute over moderate heat until softened.
- Add the tomato and cook stirring with a wooden spoon until it drains.
- Pour in the tomato passata. Cook for 2 minutes more. Add the sweet paprika.
- Transfer the beans and their liquid into the saute pan.
- Cook over moderate heat partly covered until the sauce thickens. If there's too much liquid raise the heat a bit higher. If there's too little liquid add a splash of hot water.
- Stir in the spearmint and parsley and cook for 2 minutes more.
- Serve warm with a drizzle or extra virgin olive oil and hot red pepper on top if you like!
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 34g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 251mg | Potassium: 755mg | Fiber: 11g | Sugar: 5g | Vitamin A: 891IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 3mg