Borlotti beans on toast

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Recipe by Damaris Beems Course: BorrelhapCuisine: Italian




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From the outside they are maybe not so much a natural beauty, but thankfully they make up for it on the inside. These borlotti beans are fried shortly in the pan with some olive oil and garlic. You mash them a bit and then you serve them on your bruchetta. Many high brows will go up when the taste reveals to be a pleasant surprise. Just a nod that it’s great. Mission accomplished.


  • 250 gram borlotti beans

  • 3 cloves garlic

  • fresh rosemary

  • 2 table spoons red wine vinegar

  • olive oil

  • 250 gram salt and pepper

  • some flat parsley for decoration


  • Grate the garlic and add it to the olive oil. Pound the rosemary in a mortar and add it to the olive oil. Let it work together for a bit.
  • Preheat a frying pan. Add the olive oil and let it warm up.
  • Drain the borlotti beans and add them to the olive oil in the pan. Mash them a bit. Bring them to taste with salt, pepper and the red wine vinegar.
  • Brong on the borlotti beans on the bruchetta’s with some of the parsley that you have cut in the meantime. Not just for its taste, but it also makes the borlotti beans look good.

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