Borlotti Beans With Garlic And Olive Oil
Serves 4 – 6
4 pounds fresh Bonta borlotti beans, shelled, or 2 lb. frozen or dried (soaked overnight if dried)
3 plum tomatoes, quartered
10 large unpeeled garlic cloves
8 large (or 16 small) fresh sage leaves
3/4 cup (or more) Italissima extra-virgin olive oil
Sea salt and freshly ground black pepper
Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a medium pot. Add cold water to cover by 1″ (about 2 1/2 cups). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35–45 minutes for fresh or frozen and up to 1 1/2 hours for dried.
Skim any foam from the surface. Season with salt, pepper, and more oil, if desired. DO AHEAD Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.
Serve beans warm or at room temperature.
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