Borlotti beans with garlic and sage

This is one of my favorite dishes with beans. So simple and so good. But finding fresh Borlotti beans in Norway is quite rare. Fortunately in Oslo in June, you have the chance to find these fresh beautiful beans. You just have to search for it.

This is a typical italian recipe, with simple and few ingredients that makes this dish even better. I think it’s really good with a green salad and some fresh bread by the side. If you find fresh Borlotti beans it’s just a pure pleasure to prepare them. And make sure you enjoy the beautiful colors on the kitchen bench a few days before. I found this recipe on the blog «a kitchen in Istanbul», a lovely blog about Middle Eastern cuisine.

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RECIPE

Borlotti con aglio e salvia

500 g fresh borlotti beans, possibly approx. 200 g dried

1 dl olive oil (preferably extra virgin if you can)

150 grams cherry tomatoes

2-3 sprigs of sage or another strong herb you like
(rosemary or thyme)

2-3 garlic cloves, peeled

1/2 lemon

water

salt and pepper

Dried beans: Soak them well with water overnight. Run off.

Fresh beans: Take the beans out of the pod and discard the pod.

Put beans, tomatoes, whole garlic cloves and herbs in a saucepan. Add plenty of olive oil and add enough water to cover the beans and a little more. Add a little salt and pepper, put on a lid and bring to the boil. Turn down the heat to the lowest setting and simmer until the beans begin to tenderize, approx. 20-30 minutes for fresh beans, longer for dried ones. Remove the lid and simmer for 5-10 minutes so that some of the water evaporates, the liquid thickens a little and the beans are soft and good. Season with salt and pepper, if necessary. Set aside a few minutes before serving.

Serve the beans varm (not hot) or at room temperature with a little squeeze of lemon on top, and preferably some extra herb leaves.