Borlotti Beans Recipe

Inspired by Vivian

Time2h

Serves4

marinated bean salad, rosemary oil, roasted squash purèe, olive oil poached calabrian chili

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Ingredients

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Method

Preparation and Assembly

Prepare the Beans

Soak the borlotto beans overnight in cold water. Drain and rinse. In a pot, cover the beans with fresh water, add salt, and cook until tender, about 1 hour. Drain and let cool.

Make the Rosemary Oil

In a small saucepan, heat 0.25 cups of olive oil over low heat. Add the fresh rosemary and simmer for about 10 minutes. Strain the oil into a bowl and discard the rosemary.

Poach the Chili Peppers

In another saucepan, add the remaining olive oil and heat gently. Add the Calabrian chili peppers and poach for about 15 minutes until softened. Remove from heat and set aside.

Prepare the Squash Purée

Roast diced squash in the oven at 400°F (200°C) for 25-30 minutes until tender. Blend the roasted squash with a bit of olive oil, salt, and pepper until smooth. Set aside.

Assemble the Salad

In a large bowl, combine the cooked borlotto beans with the rosemary oil, salt, and pepper. Toss to coat well. Serve the marinated beans on a plate with a dollop of squash purée and top with poached Calabrian chili.