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Borlotti Beans with Fennel and Onion
The secret here is cooking the beans from scratch, which gives them a creamy, rich texture that canned versions just can't match. Tender borlotti beans pair beautifully with sweet onions and toasted fennel seeds in this rustic dish. The toasted seeds add a warm, aromatic note that balances the savory garlic and gently cooked onions. Serve these beans as a hearty side dish, or enjoy them as a vegetarian main course with a thick slice of crusty bread to soak up the flavorful oil.
Equipment
- Stovetop
- Saucepan
- Skillet
Ingredients
- 300g dried borlotti beans, soaked overnight in water or 500g fresh borlotti beans (about 1kg in the pod)
- 4 garlic cloves, peeled
- 1½ tsp fennel seeds
- 3 tbsp olive or rapeseed oil
- 1 medium onion, thinly sliced
Instructions
- 1Drain the soaked dried beans if you're using them. Place the fresh or soaked beans into a large pot and pour in enough water to cover them by about two inches.
- 2Drop in the bouquet garni and two whole garlic cloves. Bring the water to a boil, then lower the heat and let the beans simmer until they become tender. A gentle simmer prevents the beans from bursting and turning mushy.
- 3Simmer fresh beans for 15 to 40 minutes. Dried beans will need 45 to 75 minutes depending on their age. Add more water to the pot if the liquid level drops too low.
- 4Drain the cooked beans and put them back into the pot to stay warm. Discard the bouquet garni and the boiled garlic cloves.
- 5Slice the remaining two garlic cloves thinly. Toast the fennel seeds in a small skillet over medium heat for two to three minutes until they smell fragrant. Toasting the seeds first releases their essential oils for a deeper flavor.
- 6Turn the heat down slightly and pour in the oil. Add the sliced onion and cook gently for 10 minutes, then stir in the sliced garlic and cook for another three to four minutes before mixing with the warm beans. Season with sea salt and black pepper before serving.
Notes
- Flavor: A bouquet garni is highly recommended for flavoring the cooking water. Tie one bay leaf, one sprig of thyme, and three parsley stalks together with kitchen string.
- Prep: If you're using dried beans, remember to soak them overnight in plenty of cold water before cooking.
- Serving: Finish the dish with a drizzle of your best extra virgin olive oil or rapeseed oil right before eating.
Recipe Details
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