Borlotti with Tomato & Basil

Together with a slice or two of homemade bread, these borlotti beans make a great supper plate... Next to some grilled fish or chicken, or on the side with other mezze dishes and you're nearly in the realm of bean-luxury.


  • 1 Large Can Borlotti Beans
  • 3 Cloves Garlic
  • Handful Cherry Tomatoes
  • Pinch Chilli Powder
  • Salt & Pepper
  • Spoonful of Stock (or so)
  • Red Wine Vinegar
  • Basil

Heat a pan with a little Olive Oil

Crush or finely chop the Garlic, and fry it for a minute or so (don’t let it burn)

Quickly add the drained Borlotti beans, and stir for a few minutes before adding a handful of halved Cherry Tomatoes and a pinch of Chilli Powder

Fry for a few minutes, stirring occasionally; and then add a couple of spoonfuls of Chicken Stock (water would do!)…

Cook off until the Beans have the consistency you’re after (you might want more sauce if you’re eating these with bread; is very good to mop up the juices, less if you’re serving this as a side salad)

Add a teaspoon or two of Red Wine Vinegar and cook off for 30 seconds just before taking the Beans off the heat

Serve with a few fresh Basil leaves stirred in, and some Maldon Salt to taste


Tagged , , ,