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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!
Servings
6
Prep Time
5 minutes
Cook Time
60 minutes
Ingredients
- 2 cups borlotti beans
-
1 dried rosemary sprig
-
1 dried bay leaf
- 3 garlic cloves, smashed and peeled
-
3 tablespoons olive oil
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 135
Amount/Serving
% Daily Value
- Carbs
- 14 grams
- Protein
- 5 grams
- Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 288 milligrams
- Fiber
- 6 grams
Let’s Cook
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Extra Virgin Olive Oil DOP
- Discount Price Member
- $25.00
- Regular Price / Regular
- $27.50
- Unit Price
- /per
Extra Virgin Olive Oil DOP
- Discount Price Member
- $25.00
- Regular Price / Regular
- $27.50
- Unit Price
- /per
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