Difference between pages "Recipes" and "Borlotto Magnifico"
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| − | == | + | == Borlotto Magnifico == |
| − | === | + | Based on a Rancho Gordo bean club recipe. |
| − | * | + | === Ingredients === |
| − | * | + | * 1/2 lb dried Borlotto Magnifico beans |
| − | * | + | * 3 tblsp olive oil |
| − | * | + | * 380 g onion |
| − | * | + | * 115 g carrot |
| − | * | + | * 8 oz mushrooms |
| − | * | + | * 14 g garlic |
| − | * | + | * 1 can tomato paste |
| − | * | + | * 4 oz red wine for deglazing |
| − | * | + | * Rosemary |
| − | * | + | * Tarragon |
| − | * | + | * Basil |
| − | + | * Bay leaf | |
| − | + | === Procedure === | |
| − | + | # Cook beans, preserve liquid | |
| − | + | # Heat olive oil in a large pan | |
| − | + | # Chop mushroom, onion and carrot coarsely, cook thoroughly in oil | |
| − | + | # When vegetables are nearly done, add garlic, tarragon, rosemary basil and herbs | |
| − | + | # Cook a bit more, deglaze with wine and cook to remove alcohol if desired | |
| − | + | # Add tomato paste, stir and cook a few minutes over medium heat to blend flavours | |
| − | + | # Pour in beans with water, add bay leaf | |
| − | + | # Bring almost to a boil, reduce heat, cook for 15 minutes | |
| − | + | ||
| − | + | Serve over rice with grated parmesan cheese. | |
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Latest revision as of 22:06, 8 August 2023
Borlotto Magnifico
Based on a Rancho Gordo bean club recipe.
Ingredients
- 1/2 lb dried Borlotto Magnifico beans
- 3 tblsp olive oil
- 380 g onion
- 115 g carrot
- 8 oz mushrooms
- 14 g garlic
- 1 can tomato paste
- 4 oz red wine for deglazing
- Rosemary
- Tarragon
- Basil
- Bay leaf
Procedure
- Cook beans, preserve liquid
- Heat olive oil in a large pan
- Chop mushroom, onion and carrot coarsely, cook thoroughly in oil
- When vegetables are nearly done, add garlic, tarragon, rosemary basil and herbs
- Cook a bit more, deglaze with wine and cook to remove alcohol if desired
- Add tomato paste, stir and cook a few minutes over medium heat to blend flavours
- Pour in beans with water, add bay leaf
- Bring almost to a boil, reduce heat, cook for 15 minutes
Serve over rice with grated parmesan cheese.
