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Borlotti Beans with Garlic & Anchovies |
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Ingredients:
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| The thing with most pulses and beans they are quite bland when eaten alone so really they have to be highly flavoured or used to bulk out existing recipes - the nice thing about this recipe is that the beans are the main ingredient - and the garlic, tomatoes and anchovies given them a full bodied mediterranean flavour - and lest we forget pulses are marvellous for any GI conscious diet. 1. Shell the borlotti beans and drop into a pan of unsalted boiling water. Salt will toughen their skins. Cook for between 20 - 30 minutes or until tender [but with bite and not too soggy] then drain and set aside. 2. Meanwhile, peel the tomatoes by lightly cutting a cross into their skin on their base and covering with boiling water. After a minute or two, drain and peel. Cut into quarters and cut away the seeds. These can be discarded or sieved and saved to flavour a vinaigrette. Roughly chop or slice the tomato flesh and set aside. Or use a tin of tomatoes [far easier really!] 3. Gently fry the onion (or shallot) and garlic in the olive oil until soft and golden. Remove from the heat and mix in the warm cooked beans, anchovy fillets, tomatoes and parsley. Season to taste and add lemon juice and more olive oil to taste. Serve warm or at room temperature, with a pile of roughly torn crusty bread. |
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