How to use borlotti beans

[dinah gale]

I've grown borlotti beans for the first time this year. Got a good crop, not all dried on the 'vines' so have frozen lots (thanks for the tip elsewhere, somebody) .

Now I have to use them so does anyone have a good recipe for them please? Or any recipe come to that! I'm guessing that I can use any Italian recipe that uses beans - just don't know how long borlotti's tale to cook, particularly those that I've frozen semi-dried. any help really welcome.

I've been going through past threads to see if this has come up before and nearly got sidetracked by all the delicious looking recipes posted. Felt quite a cooking urge coming on.

[Flummery]

If you cook them first till they are as you like them, then you can add them to a pasta sauce. They just heat up together then. I like them with a tom and garlic (pomarola?) sauce with a good dollop of soft goats' cheese stirred in. Tip the beans in last then stir into your pasta. Gorgeous.

They are also nice just boiled and lightly annointed with a bit of butter.

[mandyballantyne]

They are great in soup, just had some for lunch

In chilli, stews or cooked them, mash them up and make lovley bean burgers yum!

Mandy

[Hazel at the Hill]

I....f you cook them first till they are as you like them.....

Are we talking 'simmer for 3 mins' like fresh off the vine, or 'soak overnight then boil for 45-60mins' like the beans in packets??

Cooking a 'winter sausage casserole' tonight including various beans wot I have grown, and they are soaking now, for boiling in a bit....

Is this overkill?

[mandyballantyne]

Hi Hazel,

If they are dried beans I would soak over night and boil as you say. Fresh I just chuck in, not sure if that is right or wrong just what I do.

Enjoy your casserole, thats my dinner sorted for tomorrow (veggie sauasge stew)

Mandy

[dinah gale]

Thanks all. Your suggestions sound really good, I'll try them out asap.

Not sure if I should do the 'boil fast for ten minutes' thing to kill the nasty enzymes with the semi-dried beans. What do you think?

[Flummery]

[QUOTE=Hazel at the Hill;146358]Are we talking 'simmer for 3 mins' like fresh off the vine, or 'soak overnight then boil for 45-60mins' like the beans in packets??

Yep. They need a pre-soak and boil if they aren't fresh. (Or freshly frozen). I haven't yet grown my own borlotti - that's to come! I do grow and keep my own yin-yang beans which are cooked the same way. If you're pushed for time by the way, you can boil up your dried beans in plenty of water then turn out the heat and leave them an hour. Then cook as though they'd had an overnight soak.

[dinah gale]

Thanks Flummery. I've used the beans in a Tuscan-style soup and added them to a veggie shepherds pie so far - oh, and in a bean salad and so enjoyed them.

I'm really glad I grew them. In they'll go again next year! I'll sow a bit earlier though, perhaps, and also use them fresh as they are so delish.

[Two_Sheds]

A more energy saving way to cook dried beans - soak overnight in cold water, boil hard for ten mins then simmer on a low heat for 45 mins.

If you're not that organised ... boil hard for ten mins, turn off the heat and soak for an hour. Then simmer for 45 mins.

[wellie]

I roasted some pumpkin & red onions, put them in a pan, added the fresh Borlotti's and wegetable stock, boiled and simmered until nice and yummy, then 'half blitzed' it so it was a chunky soup consistency. Then froze it. Trousers and I had some for the first time a week or so ago, and I have to say, it is one of THE most gorgeous soups that I have ever tasted.... Do try it!

[Snadger]

I grew Butter and Borlotti beans last year. Because I didn't have very many I just mixed them up and froze the ones I had.
I cooked some recently and when boiled they were indistinguishable from my broad beans which were 'dead easy' to grow and very fruitful. Is this usual or have I used some broad beans by mistake?

[wellie]

Mmmm..... I do rather suspect that you've used some Bored Beans there Snadger.
No WAY do Borlotti's or Butter beans taste the same. Much more of a floury texture, and dead gorgeous in a totally different way?