Borlotti Beans are probably not that commonly heard of in the UK or perhaps may be recognised by their many other names. Known as the Cranberry bean in America, other names are the Roman bean, Gahra bean and Rosscoco bean. Well I bet your wondering what to expect when it comes to taste? It has a rich creaminess to it, as well as a nutty taste so baked beans are similar to this. However, Borlotti Beans have an impressive amount of iron in them. This is why this Garlic Borlotti Bean Recipe recipe is especially really beneficial to vegans because putting a high iron source with an ingredient high in vitamin C (tomato) helps the body absorb more of that iron. Also, these Smokey Tomato Borlotti Beans will taste amazing in a salad, on a jacket potato or in a wrap.
This Smokey Tomato & Garlic Baked Fresh Borlotti Beans Recipe will definitely add to your cooking so I hope you give them a try. I love connecting with everyone so let me know below what you think.
Smokey Tomato & Garlic Baked Fresh Borlotti Beans
- For the Smokey Tomato & Garlic Baked Fresh Borlotti Beans:
- 400g fresh podded borlotti beans (weight excludes shells)
- 1 red onion, cut into wedges
- 4-5 cloves garlic, sliced in half
- 2 bay leaves
- 340g passata (or tomato frito)
- 1 tsp smoked paprika powder
- 4 mini red peppers, quartered
- boiling water to cover the beans
- generous amount of olive oil
- salt & pepper
- Preheat the oven to 220ºC.
- Add all the ingredients into an oven tray and mix well.
- Bake for 45 mins to 1 hour in the oven, until the beans are nice and soft and full of flavour.