When I saw the fresh Borlotti beans on Riverford’s website, I just had to have some. I had difficulty with growing mine this year on the allotment. Too cold, too wet, whatever! It was it was a great disappointment, especially after a bumper harvest last year. Never mind, Riverford sent me a huge, lovely bag full. They are so much nicer fresh than dried or tinned. All fat and plump and creamy inside. I decided to use them for two recipes this week. The first is a classic Pasta e Faggioli which literally means Pasta and Beans – it always sounds so much better in another language. This is a real peasant dish with inexpensive, rustic ingredients but a double helping of carbohydrate to keep you fuller, longer.
How to cook Fresh Borlotti Beans
Keep in their paper bag in the fridge until you are ready to cook them. They should keep for at least a week.
Split open the pods to get to the beans inside. No need to soak before cooking.
Put the shelled beans in a pan with just enough cold water to cover. Add a clove or two of peeled garlic as sprig of rosemary (tightly tied in string or an elastic band so that the flavour escapes but not the leaves) and maybe a fresh red chilli. Boil for 20-30 mins until soft. Add a little more water if needed. Just before the end of the cooking time, add a good glug of olive oil. mush up the garlic cloves and season well.
Pasta e Faggioli
There is no need to add the bacon if you are vegetarian or the parmesan.
Extra virgin olive oil, plus more for serving
150g smoked bacon, thinly diced
2 medium onions, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
Sea salt and freshly ground black pepper
2 tbsp tomato puree
Chicken stock or good quality chicken stock cubes
1 cup of cooked Borlotti beans
1 tablespoon of fresh rosemary, very finely chopped
3/4 cup dried pasta, such as macaroni or ditalini
1/3 cup freshly grated Parmigiano-Reggiano
Heat about 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until crispy and the fat has rendered, about 5 minutes. Add the onion, carrot, celery and rosemary and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn’t stick to the bottom of the pan and burn. Add the tomato puree and cook for a minute more. Add a litre of chicken stock and bring to the boil. Season well with salt and pepper. Add the dried pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, anywhere from 8-12 minutes depending on the type of pasta you used. Add the cooked beans and check seasoning. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired. I think the flavour gets better if you leave the soup for a while but it will keep drinking up the stock so you may need to let it down a bit again.