This was surprisingly delicious beyond description. I haven’t had Borlotti beans in months and found half a bag in the pantry. They are a cranberry type bean which means they have a mottled pod when fresh and when dried and cooked, they are velvety and rich. They also have a nice pot liquor, which is why they are so popular in Pasta e Fagioli in the north of Italy. And the twist is they come originally from Columbia!
After the bean were cooked (they cooked all day in a slow cooker), I poached a whole cut up chicken in water with some celery. onion and carrots. As the breasts finished, I shredded the meat and added to a bowl the beans, some broth, the chicken, some diced red onion and some parsley. Finished with a splash of Bariani (or your choice) olive oil. Simple but out of this world.
Sounds delicious – simple is best with whole foods.
You said it, sister!
Does this mean no beans four ways, whole, puree, gels, and foam recipes?
Bean foam. The sounds like an idea who’s time has come!
yummy!! My mouth waters just reading about it 🙂 Love your premium crimson POPPING CORN! Everyone should stock up on this item!…
Sebastian, you’re laying it on a bit thick, aren’t you?
(His last name is Bariani and his family make the olive oil I love so much)
I use extravirgin olive oil to make popcorn. Don’t need butter.