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Ingedients:

2 tins of Italian “Borlotti” beans ( also known as the cranberry bean) – you can find these in all supermarkets

If you use dried beans let them soak over night. Mirella uses the prepared ones in tins. These are the beans used in baked beans but are without tomato sauce and are not cooked. The ones you will find in your supermarket will be in brine.

A small chopped onion

A tablespoon of red wine  vinegar

A small cup of Extra Virgin Olive Oil.

A few sprigs of fresh rosemary

A dash of salt and freshly ground black pepper

Preparation:

Place the drained beans and the rosemary into a large saucepan with sufficient salted water to cover them.

Cook over a medium heat for approximately one hour until the beans are soft.

Drain and allow them to cool, then add in the olive oil, the vinegar and the chopped onion.

Adjust for salt and pepper.

Serve as a side dish to your main course.

This is another of her recipes that you can prepare the day before.