Fassolia (Greek Style Borlotti Beans)

The season is almost over in Queensland for this bright coloured bean. Borlotti beans are off white with red markings when dry, but turn to light brown in colour when cooked. Borlotti beans are also known as Roman or cranberry beans. This bean is very popular in Italian, Portuguese and Greek cuisine. Their meaty, chestnut flavor makes them a great main dish or a perfect side dish. When I see them being sold at the markets I buy up a few kilos at a time and freeze them. No blanching of beans is required. Just pod beans, measure quantity you require then freeze in bags or containers.

Ingredients

2 cups fresh or 1 cup dry borlotti beans*

Juice of half medium size lemon or to taste

½ cup fresh coriander, finely chopped

Extra virgin olive oil

Salt to taste

Method

- Shell fresh borlotti beans. 

- Place beans in a medium size pot. 

- Cover with water, 5 cms higher than the level of the beans and bring to the boil. 

- Reduce heat and simmer with lid on. To prevent liquid spilling over add a teaspoon of oil to water. Cook approximately 30 - 45 minutes or until cooked. 

- Drain off cooking water and keep as stock for soups or gravy. Set aside beans to cool. 

- Before serving add, lemon juice, a good drizzle of extra virgin olive oil, minced coriander and salt to taste. 

- Toss to combine flavors. Now beans are ready to enjoy.

Dry Borlotti beans: 1 cup dried beans yields 2 cups soaked beans. Cover dry beans with water and soak at least 8 to 10 hours. Discard soaking water and rinse beans. Put beans in a pot, add fresh water to cover beans as for fresh. Bring to the boil, reduce heat and simmer until cooked approximately 1 ½ hours.

Ephesians 5:20  Giving thanks always for all things unto God and the Father in the name of our Lord Jesus Christ 

Posted by Yiannoulla