Fresh borlotti beans (feijao madura) are available at the moment and last night we served them alongside stewed and crispy fried pork neck, nice. I was lucky enough to have some fresh sage, not easy to find here and this small bunch came all the way from South Wales.
Posting the recipe was a (day)-after-thought and the (left-overs) image accurately reflects my inability to take decent photos. None the less, the beans were delicious.
750 g borlotti beans, in their pods
1 bay leaf
1 onion, diced
1 carrot, peeled and diced
1 stick celery, diced
extra virgin olive oil
10-15 sage leaves, finely sliced
3 cloves of garlic, finely chopped
good handful of cherry tomatoes, roasted for a few minutes and skinned
1 ½ tbsp of red wine vinegar
good handful of flat leaf parsley, roughly chopped
Posting the recipe was a (day)-after-thought and the (left-overs) image accurately reflects my inability to take decent photos. None the less, the beans were delicious.
750 g borlotti beans, in their pods
1 bay leaf
1 onion, diced
1 carrot, peeled and diced
1 stick celery, diced
extra virgin olive oil
10-15 sage leaves, finely sliced
3 cloves of garlic, finely chopped
good handful of cherry tomatoes, roasted for a few minutes and skinned
1 ½ tbsp of red wine vinegar
good handful of flat leaf parsley, roughly chopped
- Hull the beans and cook them in water together with the bay leaf for approx 25 minutes (the cooking time may vary according to the age and freshness of the beans, so check for doneness now and again)
- In the meantime, fry the onion, carrot and celery in a good glug of olive oil for 15 minutes, let them caramelise a little. Add the sage and garlic and after 3 minutes the tomatoes.
- Remove from the heat and combine with the cooked and drained beans. Add the vinegar, parsley, season with salt and pepper and a little extra olive oil.
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