Tag: Cranberry

A Recipe for Borlotti from an Italiana

A million years ago, I had a wonderful Italian teacher named Gloria. She was very funny and yet a little reserved. I think my interest in Italian pop music amused and confused her. Well, it turns out she’s still funny and a little reserved and I know my interest in beans amuses and confuses. She sent me an email with her take on Borlotti/Cranberry beans as a side dish and it’s sounds simple and very good.

Gloria is now a noted artist and you can see her work at her website.

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A suggestion for a side dish – Just disregard if you already have it in your cook books….

        Season a couple of cups of cooked beans ( I use Borlotti because I’m Italian and that’s what I would use back home..but any large, meaty bean would do) with:

    1 shallot, very thinly sliced
    1 anice bulb (fennel) sliced on a mandolin, center core removed, green “fronds” reserved for garnish
    2 plump garlic cloves, thinly sliced
    a generous drizzle of the best olive oil you can afford (Steven Singer/Michel Boynton had some super good ones…)
    champagne vinegar to taste
    juice and grated rind of one Meyer lemon
    salt and pepper to taste
    a sprinkle of toasted pumpkin seeds

It’s better if it’s prepared an hour or two before a meal so the flavors will mingle. It can be used as a side dish or a lunch entree, accompanied by a slice of MY rustic, many grains, bread and a glass of rich red wine…

 

…and just for old times sake, I thought I share a photo of my days in Liguria back in the early 1980s. Oh, to have an actual neck again……..

 

Borlotti Beans and Chicken

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!

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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.