Jacob Kenedy’s stewed borlotti beans with tomato and basil recipe
Bocca Cookbook published by Bloomsbury
Serves: 4 as a side dish
Preparation time: 20 minutes (excluding cooking time for the beans)
Cooking time: 1-2 hours
Ingredients
500g freshly podded borlotti beans - around 1kg in their pods (or 300g dried, soaked overnight)
200g cherry tomatoes (datterino if you can find them), halved
2 garlic cloves, thinly sliced
12 basil leaves, torn
4 tbs extra virgin olive oil
Method
- Simmer the borlotti beans in 1 litre of water (2 litres if using dried) until tender (1 hour for fresh, 2 for dried). They are done when they are soft and creamy all the way through - no crunch at all but not disintegrating. Their liquor should reach the top of the beans when still boiling (it might drop when you take the heat off, no longer buoyed up by the bubbles). Pour off any excess of this, or add a dash of water if need be.
- Add the tomatoes and garlic, and salt and pepper to taste. Simmer for 5 minutes more, until the tomatoes soften and give the sauce a ruddy colour. Stir in the basil and oil, and serve hot or at room temperature. Or add a little water and eat as a soup.
Recipe taken from BOCCA Cookbook by Jacob Kenedy, published by Bloomsbury
Other MSN Food celebrity summer recipes
Starter: Eric Lanlard's beetroot and broccoli tart
Main course: Maria Elias' tagliata with green tomatoes, oregano and mustard
Salad: Jun Tanaka's charred pepper and tomato salad with grilled ciabatta
Dessert: Lisa Faulkner's quick-and-easy chocolate cake
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