Forget the meat and try these borlotti beans for a healthy and delicious dinner that is packed with protein.
Ingredients
½ cup extra virgin olive oil
Vegetable bouillon cube
½ large white onion, finely chopped
3 carrots, finely chopped
3 celery spears, finely chopped
1-2 garlic cloves, finely chopped
1.2 pounds (1/2 kilo) shelled borlotti beans
6 datterini or grape tomatoes, skins removed (I usually keep a bag of datterini tomatoes in the freezer then just run them under water and their skins pop right off)
10 cloves
½ Cinnamon stick
Dry white wine, as needed to cover all the vegetables and beans
Instructions
Bring a large pot of water to boil, add a tablespoon of course salt then add the borlotti beans and cook until they are half way cooked, about 10 minutes.
In another large pot, add the extra virgin olive oil, vegetable bouillon cube, onion, carrots, celery and garlic. Cook on medium-low heat for 15 minutes, stirring every few minutes.
Add the borlotti beans, tomatoes, cloves and crumble in the cinnamon stick. Add enough white wine so it covers all of the vegetables and beans. Stir well. Cover and let simmer on low for around 2 hours, checking periodically to make sure that there is some liquid at all times, adding a bit more wine or water if needed.
I recommend making this recipe a day (even two) in advance and storing them in the refrigerator with plastic wrap then reheating or serving them cold.
Recipe by Italicana Kitchen at https://italicanakitchen.com/annaritas-borlotti-beans/