Borlotti Beans with Tomatoes

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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