Fresh Borlotti Bean Cassoulet

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Does anyone know where to get Fresh Borlotti Beans? I don’t so I couldn’t really make this as per the recipe. If I’m honest I only chose this recipe because I found a couple of tins of them whilst packing up our food as part of our house move and figured I could swap them out without much fuss.

This dish is also from Maria Ella’s ‘The Modern Vegetarian’ – and was pretty easy – and is really just one of those ‘throw it all in a pan’ affairs. The end result is ‘posh beans on toast’ (if you serve it with toast!).

This was nice and quick and took me less than 30 minutes to make – although the recipe suggests that the longer you leave this to infuse the more tasty it will become! We ate really late last Sunday (when I made this) so the flavours didn’t have a chance to infuse. That said the leftovers were definitely more tasty when we had them at work the following day.

To make this you simply fry celery, onion, carrot and garlic (all diced very small) into some olive oil. Once soft add bay leave, sage and oregano, the beans (I used two 400g tins), chopped fresh plum tomatoes (I had a lot of Heritage ones that were very very ripe so I favoured these) and cook.

Now ordinarily in the recipe you would add water to cover the beans and cook for 50 mins or so. But my beans were already cooked so I didn’t bother with this step. I just added enough water to keep the consistency of my beans similar to that of a tin of baked beans.

When it’s all ready you remove from the heat – add lemon zest and lemon juice and some basil and serve with some toasted bread.

As quick dishes go – this was very quick. But I did cheat. This would take far longer if you used fresh beans.

This is quite a nice go to dish if you’re short of time. And it is far better than a tin of baked beans!

 

 

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