Italian

Italian-style borlotti beans

Name: Italian-style borlotti beans
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 people
Cuisine: Italian
Ingredients: 500 g fresh borlotti beans (to shell); 1 large round tomato; 200 ml passata (tomato purée); 1 onion (preferably red); 2 garlic cloves; 300 ml stock (vegetable or chicken, to cover the beans); 50 g Parmesan (to grate, for the gratin (optional)); 30 g breadcrumbs (for the gratin (optional)); 1 bay leaf; a few sprigs of fresh thyme; piment d'Espelette; salt, pepper; olive oil

Fresh borlotti beans stewed in tomato, Italian style. Excellent on their own, or gratinated with Parmesan for a more indulgent version.

Prep: 15 min
Cook: 55 min
Total: 1h 10
Level: Easy

A dish of Italian-style borlotti beans, stewed in tomato

Tips

Fresh borlotti beans (to shell) have an incomparably creamy texture, very different from the dried version. Look for them in late summer and autumn.
The recipe is already delicious after the simmer and can be served as is. The oven step and gratin are optional, for a more indulgent version.
The sauce should have reduced well before serving: that's what gives the ideal texture, silky but not watery.
Piment d'Espelette brings a mild, gently smoky warmth that pairs beautifully with tomato.
For the gratin, the breadcrumb + Parmesan mix builds a crisp crust without drying out the beans. Don't hold back on the topping.
Excellent with a homemade chicken stock rather than an industrial cube, the difference in flavour is clear.

Method

Shell the fresh borlotti beans.
Finely chop the onion and garlic. Cut the tomato into small dice.
In a heavy pot, sweat the onion, garlic and tomato in a little olive oil until the onion is soft.
Add the passata, beans, bay leaf and thyme. Pour in the stock to cover the beans well. Season with salt and pepper.
Cover and simmer for 45 minutes over low heat, stirring from time to time.
Add the piment d'Espelette and adjust the salt. The sauce should have reduced well, coating the beans without being liquid. At this point the recipe is ready and can be served as is.
For a more indulgent version (optional): preheat the oven to 190 °C. Tip the beans into an oven dish. Grate the Parmesan, mix it with the breadcrumbs and scatter generously over the top. Bake for about 10 minutes to brown, until the top is crisp and deeply golden. Serve right away.