Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

STEWED BORLOTTI BEANS RECIPE

natooraThis recipe for Stewed Borlotti Beans has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Stewed Borlotti BeansIngredients for Stewed Borlotti Beans

1kg fresh borlotti beans podded (roughly 1.5kg in the pod needed)
2 Italian potatoes
2 red onions
2 sprigs of rosemary
40g pancetta or guanciale
1ltr vegetable stock
extra virgin olive oil
butter
salt and pepper
rustic bread

How to make Stewed Borlotti Beans

  • Dice the potatoes and thinly slice the onions.
  • Sweat the onions in butter and oil, then add the potatoes and the beans.
  • Let them fry gently for a couple of minutes, then add enough hot stock to cover.
  • Leave to cook on the lowest heat for about 4 hours, occasionally stirring and adding stock when necessary.
  • Adjust with salt if necessary.
  • Slice the guanciale in strips, fry it until crispy, then mix it (together with its juice) in the stew with the finely chopped rosemary.
  • Serve very hot on some toasted rustic bread, with a crack of black pepper.

Serves 4

Bookmark and Share

natoora

Published with permission of Natoora

EMAIL US