This fresh Borlotti Beans with tomatoes recipe is an easy way to taste these wonderful legumes.
To me, there is no comparison between the taste of fresh beans and dry ones. That’s why, if you have the chance, you should try fresh beans.
The Borlotti beans, a variety of cranberry beans, are quite popular in Italy, where they are available both dry all year round and fresh in summer.
This is the right season to get fresh Borlotti: they are easily found in the Italian market stalls and in supermarket counters.
They are beautiful to look at with their pink, purple, magenta and green dots, pretty outside and inside!
The other day at the local farmers market I bought a good bunch of fresh Borlotti beans which were just shouting “bring me home!” with their colors.
And so at home I brought them. I placed them in front of Datti and she already knew what to do with them.
She is delighted when she can help independently. With the nails she cut trough the pods and with the finger let the beans roll out. Once the job was done, she was proud of herself!
In the meantime I prepared the onions and the tomatoes, because I wanted to have the Borlotti beans in a sauce. This way, we could eat them like that or use them as a dressing for a pasta.
They looked so good (and we were so hungry) that we didn’t wait for the pasta and just ate them like they were, simply accompanied by some good wood fired oven bread and fresh salad.
Ingredients for Fresh Borlotti Beans With Tomatoes
- 300 gr fresh borlotti beans
- 1 red onion
- 5 or 6 big tomatoes
- 1 glass of wine
- extra virgin olive oil
How to Make Fresh Borlotti Beans With Tomatoes
Free your beans from their pods and set aside.
Slice the onion and saute’ it in a dash of olive oil.
Chop the tomatoes roughly and add them to the onion.
Add the beans.
Add the wine and cover with a lid.
Make sure to check from time to time that they don’t stick to the bottom of the pot, add some water if that’s the case.
After 40 minutes your fresh Borlotti beans with tomatoes should be ready.
Check for softness and if not soft enough, let them cook a little bit longer.
Add the desired salt.
The recipe sounds straight forward and the dish looks absolutely delicious. We will have fresh beans at the allotment later in the summer, so well worth a try.
Thanks for sharing it.
It’s great that you have fresh beans, let me know how it goes…!
Very straightforward and easy to make. I tried it and it was delicious. Thank you for sharing.
Great! I am delighted! Thank you very much Jossi!!!
Ruth Cook says
Well! 2 years after the original article and I found myself with a huge bag of freshly picked beans ( mainly borlotti, but some other types too!) From my neighbour in Portugal. Have just made your recipe and it was outstanding. No more dried beans for me if I have the option! Thanks
Hi Ruth, that is great to hear. Thank you.