250 g / 2mediumtomato, grated or peeled and chopped
175 g / 2mediumcarrot, peeled and cut into 1 cm dice
125 g / 1mediumpotato, peeled and cut into 1 cm dice (optional)
1lemon, thinly sliced, to garnish (optional)
water
salt and pepper
How I make it
Cook the podded borlotti beans in lightly salted water for 5-6 minutes. Drain.
At the same time, heat a thick bottomed pot or pan over medium/low heat. Add the olive oil and fry the onion until soft, but not coloured, 8-10 minutes, stirring regularly.
Add the garlic and tomato paste. Fry for another minute or so, stirring constantly. The garlic should not colour.
Add the tomato. Stir to mix well, then add the carrot, potato, beans, 50 ml water (or more, for a saucier version) and some salt and pepper. Mix well. Bring to the boil, then turn the heat down and leave to simmer, lid on, until the beans are completely soft, 20-30 minutes.
Take off the heat and leave to cool down to room temperature with the lid still on. Serve topped with a little flat-leaf parsley and some lemon juice, if you like.
Tips & notes
If using dried beans, soak 200 g dried borlotti beans in plenty of lightly salted water for 8-12 hours, or overnight. Drain, add fresh water and some salt. Bring to a hard boil for 2-3 minutes, then turn the heat down to a gentle simmer and cook until the beans are tender. Then follow the instructions above, starting at step 2, and reducing the cooking time in step 4 if necessary.
If using canned beans, simply rinse and drain, then follow the instructions above, starting at step 2, and reducing the cooking time in step 4 if necessary.
You can also use other legumes, such as cannelini beans, butter beans or chickpeas.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.