Skip to main content

Fagioli in Padella, with Borlotti Beans from Lamon




 The most famous borlotti beans are from the village of Lamon (not far from my Mum's place).



Fagioli in Padella


Soak the borlotti beans overnight, rinse and then cook with plenty of water and a bay leaf. Usually I add salt only at the end of cooking, then I keep the broth and a few beans for soup, and drain the rest to cook separately or use them in salads. Here I made them 'in padella' (in a skillet).

Sauté a shallot (sliced) or a couple of peeled garlic cloves with two tbsp of olive oil. Add the cooked borlotti beans, then about one cup of Italian tomato sauce (passata) and one cup of bean broth (or vegetable broth). Simmer on low for about 20 minutes, when the sauce thickens add half a tsp of smoked paprika (or some black pepper), adjust for salt and then finish everything with some more olive oil and plenty of fresh chopped parsley. 

In the past I didn't use chopped parsley with the paprika, but I do now, if I can: I find that parsley makes the beans easier to digest without... gas! Do you use parsley agains the 'effects' of beans? I also know that kombu seaweed, and bay leaves, are supposed to help, but if you know any other trick do let me know :-).


Photos and Recipe by Alessandra Zecchini ©
Labels:

Comments

  1. DanaMay 13, 2012 at 7:47 PM

    La carne dei poveri per eccellenza che si presta a mille preparazioni. In insalata d'estate, in zuppe in inverno e con dei crostoni di pane per tutto l'anno così come li hai preparati, in padella, ottimi anche freddi. Non sapevo del prezzemolo, ho capito bene? Aiuta a "digerirli" nel migliore dei modi?
    Buona festa della mamma, carissima!

    ReplyDelete
    Replies
    1. AlessandraMay 13, 2012 at 9:13 PM

      Sembra proprio che l'aggiunta del prezzemolo aiuti la digestione e soprattutto a non produrre troppo 'gas'!! :-)

      Delete
  2. LeniaMay 13, 2012 at 8:36 PM

    Ottimo piatto!Adoro i fagioli!Buona Domenica!

    ReplyDelete
  3. LoredanaMay 14, 2012 at 4:42 PM

    I fagioli con la paprika non li ho mai provati e dell'effetto del prezzemolo non ero a conoscenza...dovrò provare!

    Buona settimana!!

    ciao loredana

    ReplyDelete
    Replies
    1. AlessandraMay 14, 2012 at 10:04 PM

      Mi piacciono con la paprika affumicata perche' e' una bella alternativa al metterci dentro salsicce o cotenne :-).

      Delete
  4. Priya SureshMay 14, 2012 at 9:37 PM

    Packed with full of proteins.

    ReplyDelete
  5. Lory B.May 15, 2012 at 12:04 AM

    Sono buonissimi!! Mi piace anche l'idea della paprika affumicata!!
    Un abbraccio e a presto

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more