Borlotti Beans with Garlic and Olive Oil

Name: Borlotti Beans with Garlic and Olive Oil
Ingredients: 4 pounds fresh borlotti beans (cranberry beans), shelled, or 2 lb. frozen or dried (soaked overnight if dried); 3 plum tomatoes, quartered; 10 large unpeeled garlic cloves; 8 large (or 16 small) fresh sage leaves; 3/4 cup (or more) extra-virgin olive oil; Sea salt and freshly ground black pepper

3.8

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Servings: 6

Cost: $5.46 /serving

Author : Rose Gray

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Borlotti Beans with Garlic and Olive Oil

Ingredients

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4 pounds fresh borlotti beans (cranberry beans), shelled, or 2 lb. frozen or dried (soaked overnight if dried)3 plum tomatoes, quartered10 large unpeeled garlic cloves8 large (or 16 small) fresh sage leaves3/4 cup (or more) extra-virgin olive oilSea salt and freshly ground black pepper

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Instructions

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Step 1

Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a medium pot. Add cold water to cover by 1" (about 2 1/2 cups). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35–45 minutes for fresh or frozen and up to 1 1/2 hours for dried. Skim any foam from the surface. Season with salt, pepper, and more oil, if desired. DO AHEAD Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.

Step 2

Serve beans warm or at room temperature.