Weekend Herb Blogging returns home when Kalyn hosts this edition and it's not the only thing returning home - yes, I'm finally on the last leg of this vacation and will soon be home.
Although I'm in Tokyo at the moment I have prepared something while I was in Italy and it featured those lovely fresh Borlotti beans
Even bean haters find it hard to go past those gorgeously speckled beans
Unfortunately, with cooking those markings do disappear but you are rewarded with a wonderfully creamy bean that is low GI and high in fibre and protein.
The dish I've made is a simple braise - slow cooked with onions, garlic and fresh tomatoes I've added Cime di Rapa near the end of the cooking time to brighten the dish and add another textural element.
Borlotti Beans braised with Onion, Tomato and Cime di Rapa
fresh Borlotti beans, podded
1 red onion, finely sliced
1 clove garlic, finely sliced
Roma Tomatoes, seeded and roughly chopped
Cime di Rapa, leaves only
salt and freshly ground pepper
Heat a little oil and knob of butter in a pan over a medium heat and when the butter has melted add the onion and garlic. Sauté this slowly until the onion has soften and has started to colour - be careful not to have the heat too high as you don't want to burn the garlic.
Add in the beans along with the chopped tomatoes and enough water to just cover the beans. Turn the heat down and allow this to simmer. How long it takes does depend on the freshness of the beans. If you find the mixture is drying out too quickly and the beans aren't cooked, then just add a little more water.
When the beans are just about ready, add in the Cime di Rapa - stir them through adding a little more liquid and continue to simmer until they have softened and the beans are cooked.
Taste and then season with salt and freshly ground pepper.
This makes a great companion to meat dishes or even served as is on some thick slices of toasted bread for a quick and nutritious snack.
Tagged with Weekend Herb Blogging