Beauty and the Beans

Regular readers will know I’m a big fan of legumes.

I always have a stash of canned beans and chickpeas in the pantry for healthy meals in a hurry.

Of course I sometimes wish I was more organised and did the whole soaking & simmering dried beans for hours. But it doesn’t happen very often.

Lately I’ve been buying fresh broad beans pretty much any time I’m even near a veggie shop.

It’s Spring here, and apparently broad bean season. Although someone forgot to tell the broad beans in my garden that. They seem to be stuck in flowering mode with out even one single baby bean to be seen.

But I digress…

While I adore broad beans, let’s face it, they are ALOT of work with the whole double peeling thing.

But the other day, when I was stocking up on broad beans, I spotted some fresh borlotti beans sitting prettily in their shells.

I couldn’t resist. And I’m glad I didn’t.

We’re talking half the work of broad beans (just shell them once) and a chance to enjoy easily the most beautiful beans on earth.

Just the thing to eat outdoors with a chicken hot from the BBQ and some charred BBQ baby leeks.

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fresh borlotti beans with sage
serves 2 as a small side

250g (1/2lb) borlotti beans
splash sherry vinegar
5 sage leaves, finely sliced
pinch dried chilli

1. Shell beans and place in a small saucepan.

2. Cover with water and simmer until tender. About 20 mins.

3. Drain place in a serving dish. Drizzle generously with good olive oil, vinegar, sage & chilli. Season and allow the warm beans to cool in the fragrant dressing.
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Cheers,
Jules x

ps. You’ll learn heaps more about cooking fresh veg and how to stop waste in my new class ‘The 5 Habits of Healthy Cooks – Healthy Food Fast’.
And if you signup before 5th Nov you get access to the whole school at a discount. More details at:
www.stonesoupvirtualcookeryschool.com/landing/5habit/

Current students. Login over here:
www.stonesoupvirtualcookeryschool.com/

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