Name: Borlotti Beans with Tomatoes
Yield: Serves 4
Ingredients: 200 g (7 oz/1 cup) dried borlotti (cranberry) beans, or 250 g (9 oz) fresh borlotti beans, or 800 g (1 lb 12 oz) tin borlotti beans; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 60 ml (2 fl oz/¼ cup) red wine vinegar or balsamic vinegar; 3 garlic cloves, unpeeled; 1 bay leaf; ½ large mild red chilli, finely chopped; 2 tomatoes, peeled and finely chopped; 3 tablespoons roughly chopped parsley; 3 tablespoons roughly chopped mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This bean salad can be made with dried, fresh or tinned borlotti beans. As the beans are cooking, a little olive oil is added — this not only gives flavour to the beans but also softens their skins.

Ingredients

200 g (7 oz/1 cup) dried borlotti (cranberry) beans, or

Side dish
Gluten-free
Vegan

Method

If using dried beans, soak them in cold water for at least 6 hours, or overnight. Drain the beans, put them in a saucepan, cover with water and bring to the boil. Drain again, rinsing away any foam on the surface. If using fresh beans, there is no need to soak and precook them. If using tinned beans, simply rinse well and drain before mixing with the oli

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