borlotti beans

A superhealthy dish - counts as 2 of your 5-a-day

Beany pasta pot

sunflower oil

onion

apple

tin chopped tomatoes with garlic and herbs

carton passata

tin borlotti beans

tbsp red pesto

pasta pack ready-to-use pasta

Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.

Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

We've combined classic beef lasagne and stuffed capsicums to create this easy dinner winner.

Lasagne-stuffed capsicums

capsicums

olive oil

red onion, finely chopped

beef mince

garlic cloves, crushed

tomato passata

can borlotti beans, rinsed, drained

tbsp chopped fresh continental parsley

tsp balsamic vinegar

instant lasagne sheets

tub fresh carbonara pasta sauce

(1/2 cup) fresh ricotta

nutmeg

(1/2 cup) coarsely grated mozzarella

(1/4 cup) finely grated parmesan

Baby rocket salad, to serve (optional)

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The borlotti beans in this hearty soup are delicious and rich once cooked.

Pancetta and borlotti bean soup with toasts

(1 cup) dried borlotti beans

tsp extra virgin olive oil

brown onion, finely chopped

celery sticks, finely chopped

carrot, peeled, finely chopped

pancetta, finely chopped

tsp fresh rosemary, finely chopped

red chilli, deseeded, finely chopped

milliliters (2 cups) Massel chicken style liquid stock or vegetable liquid stock

water

trimmed cavolo nero (Tuscan cabbage), chopped

rye bread, grilled

basil pesto

This hearty fish stew by chef Monty Koludrovic of Icebergs Dining Room & Bar is delicious any time of year. During the winter months add bacon and serve with sourdough bread.

John Dory minestrone

John Dory, filleted (skin off), bones reserved, pin-boned

unsalted butter

onions, finely chopped

garlic cloves, finely chopped

smoked pancetta, chopped

carrots, chopped

celery stalks, chopped

celeriac, chopped

Parmesan rind (optional)

(250 milliliters) tomato passata (sugo)

bay leaf

cavolo nero (Tuscan cabbage), chopped

zucchinis, chopped

green beans

flat-leaf parsley, leaves picked

lemon

saffron

orange

tomato, chopped

garlic cloves, bruised

thyme

onion and carrot, chopped

celery stalk, halved

(125 milliliters) white wine

tbs brandy

Pernod (unsweetened aniseed flavoured liqueur – optional)

star anise

coriander seeds

tomato paste

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It's hard to believe this Middle Eastern comfort food feast can be on the table in under 20 minutes!

Skirt steak with green goddess hummus

can each brown lentils, butter beans & borlotti beans, rinsed, drained

tbs tahini

garlic

flat-leaf parsley, roughly chopped

tsp cumin

onion,

tsp baharat

skirt steak, finely chopped

brown sugar

green beans, blanched, chopped

Crumbled feta, micro herbs & flatbreads, to serve

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This tuna and pasta main is given a nutritious make-over with the addition of peas and borlotti beans.

Spaghetti with tuna, peas and borlotti beans

tbsp extra virgin olive oil

onion, finely chopped

(90 grams) tomato paste

dried chilli flakes

vine-ripened tomatoes, peeled, seeds removed, chopped

can tuna in springwater, drained, flaked

flat-leaf parsley

(120 grams) frozen peas, thawed

spaghetti

Basil leaves, to serve

There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture to this easy minestrone recipe, says Jamie.

Minestrone soup recipe by Jamie Oliver

rashers (140 grams) streaky bacon, finely chopped

onions, chopped

celery stalks, trimmed, chopped

butternut pumpkin, peeled, chopped

tbs finely chopped rosemary leaves

sage,

vacuum-packed chestnuts (from delis

can chopped tomatoes (we used Woolworths Macro)

1.5L (6 cups) vegetable stock

seasonal greens (we used savoy cabbage, kale

wholemeal pasta

Extra virgin olive oil,

Crusty bread, to serve

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Spiced potato, cauliflower and spinach makes a tasty topping for Anna Jones' Indian-inspired shepherd’s pie. This comforting vegetarian dish is sure to become a family favourite.


Saag aloo 'shepherd's' pie

tbsp ghee (or coconut oil)

5cm/2in piece of ginger, peeled and finely chopped

green chilli, finely chopped

½ tsp ground turmeric

½ tsp chilli powder

tsp garam masala

cumin seeds

tins pinto or borlotti beans

tomatoes

potatoes

grams/1¾oz ghee (or unsalted butter)

tbsp black mustard seeds

tsp turmeric

baby spinach, washed

A sprinkling of crisp garlic croûtons adds something special to this comforting bean stew. This is designed to be a low cost recipe.

Borlotti and rosemary ragù with leeks and garlic crumbs

leeks, trimmed, washed and sliced

salt and black pepper

x 400 grams/14 ounces tins borlotti beans, drained and rinsed

rosemary

500 milliliters/18fl oz vegetable or chicken stock

bread bread

grams/1½oz butter

These vegetarian burritos are a dream to make and eat. It’s one of those glorious things that manages to balance hearty with fresh, spicy with sharp, smoky with sweet. If you chose to use tofu, this recipe makes vegan burritos. 

Each serving provides 529 kcal, 20g protein, 49g carbohydrate (of which 5g sugars), 25g fat (of which 12g saturates), 12g fibre and 2.4g salt.

Vegetarian burritos

garlic cloves, sliced

red chilli, sliced

coconut oil

½ tsp smoked paprika

tin borlotti beans, undrained

cherry tomatoes, roughly chopped

unwaxed limes, grated zest and juice

coriander,

avocados,

feta cheese or firm tofu

red chilli flakes

wholemeal tortillas

Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here’s a meal in a bowl, perfect for a cold winter night.

Bean Soup With Cabbage, Winter Squash and Farro

borlotti

extra virgin olive oil

carrot,

celery stalk,

sage

garlic cloves, minced

green cabbage,

Salt

pepper

butternut squash, peeled, seeded and diced (about 2 cups)

bouquet garni

rosemary,

tomatoes,

farro (spelt), cooked

Parmesan

NYT Cooking

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Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, bouquet garni and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the bouquet garni, and discard.

While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.

This was an all-day project and came out bland. Will not make again.

It took a long time! Unexpectedly! Didn’t measure the cabbage nor squash, canned tomatoes were difficult to chop, made in Oklahoma, not NY. 
I will update when it is done cooking and we can taste.

It was a bit bland on first taste, so I added some crushed red pepper. Very fulfilling, really enjoyed it.

To cut the cabbage-y taste of this soup, I added a teaspoon of red curry paste for every two servings. This also gave it a little heat.

Absolutely delicious and so warming and filling! Might add some greens next time. 

My notes:
1. Cook farro in rice cooker: 1/2 cup farro w/ 1.5 cup water & pinch salt for 45 min

2. I added at the end:
1t black vinegar
1/2t Worcestershire sauce
1/2 bunch parsley

3. I had no sage so I added:
bouquet garni: 2 bay leaves and a small sprig of rosemary
tomatoes: finely chopped sprig rosemary & 1.5T sundried tomato pesto

Skip the farro but added the following toppings, very much appreciated : home-made croutons, whipped goat yoghurt, lemon (and parmesan as directed).

Based on several others suggestions and my own spin, I made the lazy version of this today and it was delicious. Very flavorful but slightly less fussy. 

Here’s what I did:
Used pre-diced squash. Sautéed veg in a bit of olive oil for a few minutes. Used all the garlic and fresh minced herbs (sage, thyme, rosemary) at the beginning. Heated until fragrant. Threw in a parmesan rind. Simmered the soaked beans and veg with a combo of chicken bone broth and water for about 90 mins. Added a 6 oz can of tomato paste and a ¼ cup of raw farro. Simmered for another 30-60 mins. Served with grated parm. Would be fab with some crusty bread. 

PS finding the cooked parmesan rind is a fun little game.

This is now all I want to eat this winter.  So good, and nutritionally dense.  I added a dash of lemon juice at the end and it was perfect.

I am not sure why this is rated as highly as it is.  I really wanted to like it.  It's sort of up my alley....but, I didn't.  I followed it relatively precisely...I used frozen chopped butternut squash and added a tablespoon of tomato paste to use up an open can...The rest was true to the recipe...It just wasn't good to me. I give it three stars for being so darn healthy though! Really nutritionally dense.

Meh. I found this disappointing, although I used Rancho Gordo beans and added the lemon and Parmesan at the end as others suggested. After a couple of meals of it (I live alone and don’t like to waste food—and it’s not bad, just not delicious—I added Truff (truffled hot sauce), which helped. But will not bother again. Others are so enthusiastic it makes me wonder what I did wrong.

We have made this several times - it is a lovely soup. Used the insta-pot today for beans (unsoaked, for 20 minutes) then added prepped and sautéed veggies for 8 minutes more of pressure cooking. Really lovely. Herbs used at various stages really make a difference.

worth the four and a half hours it took me to cook this

This was delish!! Followed the advice of others and cooked the beans in the Instant Pot with the bouquet garni. Also roasted the squash in the oven. This definitely cut the cooking and prep time (from 4 hours down to two).  It’s also much prettier than if it’s all cooked together. Used vegetable broth for the beans and the soup. It was a hearty and delicious meal. Yum!

I used two cans (drained) of pinto beans, and barley instead of farro, and tomato paste instead of tomatoes.  I also used 1 quart of chicken broth & 1 quart of water.  Very good soup.  Lot of peeling & chopping of the squash, though.

I added an entire rasher of bacon (fried until golden brown at the bottom of my dutch oven before putting in the mirepoix, didn't drain), subbed white rice for farro for the celiacs. Accidentally put too many beans. Grated pecorino over the top. Rave reviews from the whole house.

Farro is not gluten free. Please remove the gluten free label from this.

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Borlotti and rosemary ragù with lee...

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Top 11 borlotti beans recipes from across the web

The most viewed borlotti beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beany pasta pot

Lasagne-stuffed capsicums

Pancetta and borlotti bean soup wit...

John Dory minestrone

Skirt steak with green goddess humm...

Spaghetti with tuna, peas and borlo...

Minestrone soup recipe by Jamie Oli...

Saag aloo 'shepherd's' pie

Borlotti and rosemary ragù with lee...

Vegetarian burritos

Bean Soup With Cabbage, Winter Squa...

The most viewed borlotti beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine