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Warm Borlotti Bean Salad

Warm Borlotti Bean Salad

By October the borlotti bean pods are showing their stunning red- and yellow-flecked colour and are full to bursting with beautiful variegated beans. When boiled, they have a mild flavour and a pleasant, creamy texture. In my garden the crop is bolstered by various overgrown varieties of French bean - especially Blue Lake and Cosi Violetti, one of the deep-purple varieties, whose leathery, semi-dried pods can now be plundered for the beans inside. All the beans are suitable for this simple treatment. You could also use dried borlotti or cannellini beans, soaked overnight and then boiled until tender.


Ingredients:

Serves 2-4

500g fresh borlotti or other podded beans
1 small onion, finely chopped
a few sprigs of parsley and/or coriander, finely chopped
2 large tomatoes, skinned, deseeded and chopped
1 good tablespoon olive oil

Simmer the beans in lightly salted water for 15-30 minutes (according to size and how dried out they are), until completely tender. Combine the onion with the herbs, tomatoes and olive oil. As soon as the beans are cooked, drain well, then toss with the rest of the ingredients while still hot. Serve warm.