Borlotti bean, black garlic & tomato ragout
Servings: 1 kg
Ingredients
- 200 g onions, roughly chopped
- 20 g black garlic cloves, chopped
- 750 g re hydrated borlotti beans
- 500 g low salt, no added sugar, crushed tomatoes
- 750 g salt reduced vegetable stock or water
- 2 small pieces mandarin skin
- 2 tbsp pink peppercorns (in brine - not dried)
- 1 tbsp parsley chopped
Instructions
- Put all these ingredients (except parsley) into a suitable saucepan and simmer for 50 - 60 minutes or until the beans are tender.
- Stir the parsley and cook for 2 minutes.
- Serve as a savoury breakfast or with barbecue protein dishes.
Notes
- Move over canned baked beans… this beautiful recipe can be kept in an airtight container in the fridge for at least 7 days.
- These beans develop a harmonious flavour when cooked the day before. You can use canned/cooked beans (which cook more quickly), but dried beans the variety that you soak for at least 6 hours or overnight have a nicer flavour. Strain them (use the water for the pot plants or garden) before use.
- One Cup of these delicious beans are ideal for breakfast or can be a nice side dish to accompany most meals.