RECIPE SPRING/SUMMER
Borlotti beans with garlic and sage
This recipe is I actually found from Vidar Bergum som driver bloggen «a kitchen in Istanbul». It’s based on a recipes from the famous italian restaurant The River Cafe in London.
This is a typical italian recipe, with simple and few ingredients that makes this dish even better. I think it’s really good with a green salas and some fresh bread by the side. You can also serve this with fish or meat. If you find fresh Borlotti beans it’s just a pure pleasure to prepare them. And make sure you enjoy the beautiful colours on the kitchen bench a few days before.
RECIPE
Borlotti con aglio e salvia
Borlotti beans with garlic and sage
500 g fresh borlotti beans, possibly approx. 200 g dried
1 dl olive oil (preferably extra virgin if you can)
2 tomatoes, divided into four or eight
2-3 sprigs of sage or another strong herb you like
(rosemary or thyme)
2-3 garlic cloves, peeled
1/2 lemon
water
salt and pepper
Dried beans: Soak them well with water overnight. Run off.
Fresh beans: Take the beans out of the pod and discard the pod.
Put beans, tomatoes, whole garlic cloves and herbs in a saucepan. Add plenty of olive oil and add enough water to cover the beans and a little more. Add a little salt and pepper, put on a lid and bring to the boil. Turn down the heat to the lowest setting and simmer until the beans begin to tenderize, approx. 20-30 minutes for fresh beans, longer for dried ones. Remove the lid and simmer for 5-10 minutes so that some of the water evaporates, the liquid thickens a little and the beans are soft and good. Season with salt and pepper, if necessary. Set aside a few minutes before serving.
Serve the beans varm (not hot) or at room temperature with a little squeeze of lemon on top, and preferably some extra herb leaves.