Skip to main content
Recipes
August 2012

Borlotti Beans with Garlic and Olive Oil

By Rose Gray and Ruth RogersPhotography by David Loftus

3.8

(119)

Image may contain Plant Food Produce Vegetable and Bean

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Recipe information

  • Yield

    6 Servings

Ingredients

4

pounds fresh borlotti beans (cranberry beans), shelled, or 2 lb. frozen or dried (soaked overnight if dried)

3

plum tomatoes, quartered

10

large unpeeled garlic cloves

8

large (or 16 small) fresh sage leaves

3

/4 cup (or more) extra-virgin olive oil

Sea salt and freshly ground black pepper

Need to make a substitution?

Preparation

  1. Step 1

    Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a medium pot. Add cold water to cover by 1" (about 2 1/2 cups). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35–45 minutes for fresh or frozen and up to 1 1/2 hours for dried. Skim any foam from the surface. Season with salt, pepper, and more oil, if desired. DO AHEAD Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.

    Step 2

    Serve beans warm or at room temperature.

Nutrition Per Serving

One serving contains: Calories (kcal) 450 Fat (g) 29 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 34 Dietary Fiber (g) 15 Total Sugars (g) 1 Protein (g) 14 Sodium (mg) 85
Explore Bon AppétitItalianEuropeanBeanVegetableEasySideNut-FreeGluten-FreeVegetarianVeganDairy-FreeSimmer