recipe for Stewed Borlotti Beans has been reproduced
courtesy of Natoora
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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
salt and pepper
to make Stewed Borlotti Beans
the potatoes and thinly slice the onions.
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.
to cook on the lowest heat for about 4 hours, occasionally
stirring and adding stock when necessary.
with salt if necessary.
the guanciale in strips, fry it until crispy, then
mix it (together with its juice) in the stew with
the finely chopped rosemary.
very hot on some toasted rustic bread, with a crack
of black pepper.
with permission of Natoora