Braised Borlotti Beans from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy W
Place beans in a pot and cover with cold water by an inch. Add the aromatics you have to hand, a good glug of olive oil and a generous pinch of salt. Bring to a boil then reduce the heat and simmer...
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Ingredients
- a dried or fresh chilli (optional)
- parsley stalks, bay leaves, thyme sprigs (if available)
- a carrot, onion and celery stick, if available, peeled if needed and halved
- a few garlic cloves, peeled
- olive oil salt
- about 500 g shelled ‘demi-sec’ borlotti beans
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