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

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Ingredients 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

Published with permission of Natoora