Borlotti Beans With Garlic And Rosemary

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Borlotti beans, otherwise known as "Roman" beans or cranberry beans, have an amazing creamy texture and beautiful color. This is a great easy way to cook them - and you can store them in the fridge for up to 5 days, making it a perfect meal-prepping staple.

Use this method for cannellini beans as well - and feel free to switch up the herbs to suit your tastes!

Rosemary Garlic Borlotti Beans

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Servings

Prep Time

5 minutes

Cook Time

60 minutes

Calories

135

Author:

Giadzy

Ingredients

2 cups borlotti beans

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1 dried rosemary sprig

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1 dried bay leaf

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3 garlic cloves, smashed and peeled
3 tablespoons olive oil

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1 teaspoon kosher salt

Instructions

Place the beans in a large pot with 6 cups of water. Refrigerate and soak for 12 hours or overnight.
The next day, drain the soaked beans and rinse well. Transfer the beans to a heavy pot or Dutch oven and add the rosemary, bay leaf, garlic and olive oil. Pour 5 cups water over the beans and bring to a simmer over medium heat. Reduce the heat to maintain a gentle simmer. Cook for 1 hour, stirring occasionally, or until the beans are just soft. Season with the salt, remove from the heat, and allow to sit for 30 minutes.
If not using the beans right away, refrigerate them in their cooking liquid in a covered container for up to 5 days.