Fagioli borlotti in umido caserecci con salvia e pane tostato.

These borlotti beans are gently simmered with sage, garlic, and cherry tomatoes until tender and creamy. It’s a rustic, homey dish that brings a little taste of the Italian countryside to the table. This comforting Italian bean stew is perfect for a cosy meal and tastes even better the next day.

Serves 4, Prep time: 10 minutes (+ overnight soaking) Cook time: 50–60 minutes, Total time: about 1 hour (plus soaking)

  • 250 g (1¼ cups) dried borlotti beans, soaked overnight
  • 1 small onion, finely sliced
  • 2 garlic cloves
  • 6–8 cherry tomatoes, halved
  • 6–8 fresh sage leaves
  • 2 tbsp extra virgin olive oil (plus extra to finish)
  • 500 ml (2 cups) hot water or hot vegetable broth
  • Salt and black pepper, to taste
  • 2 slices bread (about 80 g / 3 oz), cut into small cubes

Method

1. After soaking overnight, drain and rinse the borlotti beans.

2. Heat the olive oil in a pot over medium heat. Add the onion and cook until soft and fragrant.

3. Stir in the garlic and sage, letting everything release its aroma for about a minute.

4. Add the halved cherry tomatoes and cook until they start to break down slightly.

5. Tip in the beans, pour over the hot water or hot broth, and bring to a boil.

6. Lower the heat and let simmer gently for 50–60 minutes, until the beans are tender and the broth is rich and slightly thickened. Add more liquid if needed.

7. Season generously with salt and black pepper.

8. Toast the bread cubes in a pan with a drizzle of olive oil until golden, crunchy and irresistible.

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)
Loading...