TO PREPARE:
- Beans are best cooked yourself rather than draining them from a can.
- Guideline: 1 cup of dry beans will make 2 1/2 cups of cooked beans – about 4 servings.
- Rinse to remove any dirt and stones.
- Cover with 3 – 4 times the volume in warm water and soak overnight.
- Discard old water. Add fresh water and bring to the boil.
- Pour this water off and add a fresh batch, and continue to simmer until the beans are soft, and only then add Mary-Ann’s vegetable stock or salt for delicious flavour!
Cooking time: 60 minutes for most beans, but test after 30 minutes, they may be ready.
All beans freeze fantastically. Do as above, then cool down and freeze with the cooking water which should be quite thick.
When cooked the beans will lose some of their bright markings and turn a light brown colour. Their meaty, chestnut flavour make borlotti a wonderful main dish. Not particularly sweet, the beans can be tossed with EVOO and your choice of spices.
The next time you’re feeling adventurous, but not wanting to take too big a risk, try borlotti beans! Borlotti make an excellent cold bean salad, toss them with olive oil and a little of Mary-Ann’s Garlic & Herb salt.
Go beans with this recipe!
Traditional Three-Bean Salad
- 2 cups borlotti beans
- 2 cups red kidney beans
- 1.5 cups fresh thinly sliced green beans
Dressing ingredients
- ¼ cup chopped parsley
- ¼ cup finely diced red onion or spring onion
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 2 Tbsp organic coconut sugar or raw honey or maple syrup
- 1 tsp Mary-Ann’s Garlic and Herb Salt
- 1-2 tsp mustard seeds
Combine all the dressing ingredients, marinade the green beans for about 10-15 minutes then add the rest of the ingredients.
Check out our recipe books for more bean recipes!
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