Braised borlotti beans with herbs

Braised borlotti beans with herbs

Total: 2 hr | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 526 kcal
, Fat: 14 g
, Carbohydrate: 72 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
4 shallots, quartered
1 garlic, cut in half
250 g dried borlotti beans
3 sprigs rosemary
2 bay leaves
1 ¼ litres water
½ tbsp salt
1 tbsp lemon juice

Olive oil toast

2 tbsp olive oil
400 g bread, cut into slices approx. 3 cm thick

To serve

½ bunch flat-leaf parsley, torn into pieces
½ bunch dill, torn into pieces
20 g sprouts
1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
a little olive oil
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Cooking pot with lid

How it's done

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Heat the oil in a cooking pot. Fry the shallots and garlic for approx. 3 mins. Add the beans, rosemary and bay leaf, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and simmer over a low heat for approx. 1 hr. Remove the lid and finish cooking for approx. 30 mins., add the lemon juice.

Olive oil toast

Heat the oil in a frying pan. Fry the slices of bread in batches for approx. 2 mins. on each side until golden brown.

To serve

Place the fried bread in deep bowls, ladle the stew on top. Garnish with the herbs, sprouts and chilli flakes. Drizzle with a little oil.

Good to know
Tip: Soak the beans in water for 12 hrs., drain. This will shorten the cooking time to 40 mins.

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