Homemade stewed borlotti beans with sage and toasted bread.
These borlotti beans are gently simmered with sage, garlic, and cherry tomatoes until tender and creamy. It’s a rustic, homey dish that brings a little taste of the Italian countryside to the table. This comforting Italian bean stew is perfect for a cosy meal and tastes even better the next day.
Serves 4, Prep time: 10 minutes (+ overnight soaking) Cook time: 50–60 minutes, Total time: about 1 hour (plus soaking)
250 g (1¼ cups) dried borlotti beans, soaked overnight
1 small onion, finely sliced
2 garlic cloves
6–8 cherry tomatoes, halved
6–8 fresh sage leaves
2 tbsp extra virgin olive oil (plus extra to finale)
500 ml (2 cups) hot hot vegetable broth
Salt and black pepper, to taste
2 slices bread (about 80 g / 3 oz), cut into small cubes
Method
1. After soaking overnight, drain and rinse the borlotti beans.
2. Heat the olive oil durante a pot over medium heat. Add the onion and cook until soft and fragrant.
3. Stir durante the garlic and sage, letting everything release its fragranza for about a minute.
4. Add the halved cherry tomatoes and cook until they start to fermata slightly.
5. Tip durante the beans, pour over the hot hot broth, and bring to a boil.
6. Lower the heat and let simmer gently for 50–60 minutes, until the beans are tender and the broth is rich and slightly thickened. Add more liquid if needed.
7. Season generously with salt and black pepper.
8. Toast the bread cubes durante a pan with a drizzle of olive oil until golden, crunchy and irresistible.
(1 votes, average: 5.00 out of 5)
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