Borlotti beans are a pretty speckled bean when dry, but sadly lose their colors when cooked. Taste wise, they don’t differ much from any other beans, so feel free to use whatever you have in the pantry for this recipe.
I added quorn because I wanted to have a protein laden dish. Other options would be minced seitan, tofu, or tvp. Or skip it altogether!
Borlotti bean pasta
Ingredients:
- 100 gr dry borlotti beans, soaked overnight
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 150 gr minced quorn
- 500 gr tomato pieces
- 250 ml water
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp sage
- salt & pepper
Instructions
- Drain the beans, rinse them, put in a pot, cover with at least twice as much water, add two bay leaves, bring to a simmer, and cook for 30 – 45 minutes or until tender. (I cooked mine 60 minutes like the package said and I find them over cooked, so check them after 30 minutes and cook them to your taste). Drain the beans and reserve.
- In a biggish pot, heat the oil. Add the onion and garlic and cook on medium heat until it starts to turn golden. Then add the carrot and bell pepper and cook for 5ish minutes.
- Add the quorn, tomato pieces, water and herbs. Season with salt and pepper and bring to a simmer. Cook for 10-15 minutes.
- Add the beans and simmer an additional 10 minutes.
- Serve with pasta.
Makes 4 servings
Nutritional info (no pasta included)
Calories: 224
Protein: 14 gr
Fat: 5 gr
Carbs: 29 gr