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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 ©
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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

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