Borlotti Bean Recipes Jamie Oliver

HUMBLE HOME-COOKED BEANS

Steps:

• Drain your soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in your garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes.
• Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
• When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes.
• Put the garlic, tomatoes and potato on to a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in three generous lugs of extra virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.

HUMBLE HOME-COOKED BEANS

Steps:

• Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, depending on whether you're using fresh or dried, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to.
• When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in 3 generous glugs of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
• Take up to 3 scallops and wrap a slice of pancetta round each. Thread them onto a skewer or a sturdy sprig of fresh rosemary and fry them on each side in a little olive oil until golden. Spoon the delicious warm home-cooked beans onto your plate and top with the scallops. Serve with a squeeze of lemon, a drizzle of extra-virgin olive oil and any juices from the pan. Brilliant!
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JAMON-WRAPPED COD WITH BORLOTTI BEAN STEW

Steps:

• If using dried, soaked borlotti beans, drain them in a colander and place in a large saucepan. Cover with cold water and bring to the boil over a medium heat. Lower the heat, cover and simmer for 40 minutes, until tender (skip this step if using tinned beans, as they're already cooked.)
• Preheat the oven to 220ºC/gas 7.
• Drain the beans in a colander, tip into a bowl and cover. Place the red peppers on a baking tray and roast for 30 minutes, or until tender and the skins have blackened.
• Remove from the oven and place in a sealable bag. Shake for a bit, then leave for 5 minutes or until the bag is filled with steam. Tip the peppers onto a wooden board and remove the skins and seeds with your fingers or a knife. Roughly chop the peppers and place in a bowl; set aside. Lower the oven to 200ºC/gas 6.
• Peel and finely chop the garlic cloves, pick and finely chop the parsley and roughly chop the kale.
• Using a pestle and mortar, pound the breadcrumbs, garlic, parsley and half of the paprika for a few minutes. Transfer to a bowl, add 2 tablespoons of oil and season generously.
• Arrange the jamón slices on a large wooden board so that they overlap, then place your cod in the middle.
• Spoon the breadcrumb mixture along the length of the cod on each side, then fold the meat slices over the top, creating a log-shaped parcel. Tie up tightly with string, tucking a bay leaf under each knot.
• Transfer to a lightly oiled baking tin and drizzle with a little olive oil. Roast for 30 minutes, or until the cod is cooked and the jamón is crisping up.
• Meanwhile, heat 2 tablespoons of oil in a saucepan over a medium heat. Add the borlotti beans, peppers and kale. Season and add the rest of the paprika. Lower the heat and simmer, stirring occasionally, for 12 to 15 minutes, then transfer to a platter.
• Place the cod parcel on top and serve immediately, cutting the cod into thick slices with a sharp knife.