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Haricot beans (Haricot is the french word for ‘bean’) are another staple of Italian cooking. The most popular varities include the pretty red-and cream speckled borlotti, the small one cannellini and black-eyed beans. All these are used in stews, with pasta and in soups, and borlotti and cannellini are often served as a side dish simply flavoured with extra virgin olive oil.
Ingredients and Method:
Borlotti beans, cooked or canned, drained
Asparagus
Shallots, chopped fine
Garlic, chopped fine
Olive oil
Fresh parsley, chopped fine
Fresh basil, chopped fine
Red wine vinegar
Grated Parmesan cheese
Salt
Cook the asparagus in boiling, salted water until just tender. Drain, cool in cold water, and drain again. Cut the asparagus into pieces about 4cm long.
Heat the olive oil in a saute pan over a moderate heat. Add the finely chopped shallots and garlic. Cook until tender and lightly browned.
Add the drained beans to the pan. Toss over heat until the beans are hot.
Then add the asparagus and herbs. Heat another minute until the asparagus is hot.
Add salt to taste.
Just before serving, stir in the vinegar and add the Parmesan cheese. Serve hot.
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LOVE the Italian way of eating; and they are fabulous at eating beans!
Oh, I really like this recipe, I have a bunch of asparagus in my fridge, going to give asparagus and beans a try!
LL
I tried this recipe today. I am learning to cook, eat, and enjoy beans. I have not been a bog fan of fresh or dried beans. I do have a question. In my area, I have never seen borlotti beans in any packaging method. I used canned cannellini beans for this recipe instead. I thought it was very good. But….how different would the flavor be with borlotti beans? Thanks for a new recipe.
Borlotti beans are also known as cranberry beans, so you may be able to find these beans under that name. However, cannellini beans are definitely good with asparagus and with tuna and olives.