I made a pot of these delicious beans for some friends Sunday night. After dinner one of our guests said," I was scared about what you were making for dinner, you know, because it was vegetarian and all. But those beans....those were REALLY good." So good in fact, he emailed me the next day for the recipe. That's right, I thought. Another bean convert down, a few million to go.
Borlotti Beans with Mirepoix and Fresh Herbs
I used borlotti beans in this dish for the simple fact that I adore them. Their creamy yet meaty flavor and consistency is unlike any other bean I've experienced. I buy them from Rancho Gordo, the best bean company on earth! Don't worry, if you can't find borlotti. Any of their beans will work in this recipe. You can also cook the beans days in advance to cut down on kitchen time.
1 pound bag borlotti beans, soaked overnight
2 TBS extra virgin olive oil
1/2 yellow onion, diced
1 large carrot, diced
3 stalks celery, diced
2 TBS mint, freshly chopped
1/4 cup parsley, freshly chopped
Celtic sea salt
Favorite good quality finishing olive oil (I use Bariani, cold pressed and unfiltered)
Good quality Parmesan cheese
In a large pot rinse and drain pre-soaked beans, cover with fresh water and bring to a boil. Reduce to a simmer and let cook for 1 1/2 hours. Check the beans for doneness. They should be toothy but creamy. If they are hard or crunchy, give them another 1/2 hour. When the beans are done, drain them into a large colander and RESERVE THE COOKING LIQUID. This is the pot liquor to be used later.
In the same large pot, saute onions, carrot, and celery with olive oil and salt until vegetables have softened. Add in the beans (I usually put 1 cup of cooked beans aside to fry up the next day. So good!), cooking liquid, and salt and let simmer for 10-15 minutes. When ready to serve, stir in mint and parsley, drizzle with olive oil and add more salt if needed. Dust with Parmesan cheese and enjoy!