Borlotti beans in tomato sauce with eggs
User Reviews
5
Borlotti beans in tomato sauce with eggs
Description
Borlotti beans in tomato sauce with eggs brings together plump, tender beans cooked until just soft, immersed in a seasoned tomato sauce with fresh herbs and a brightness from parsley. The recipe uses either fresh shelled or soaked dried borlotti beans, cooked with a bay leaf to build a flavored base. The tomato sauce is prepared either from canned tomatoes sautéed with diced onion and celery or ready-made sauce, gently simmered and enriched with chili flakes for a mild heat. Eggs are incorporated near the end of cooking to create a comforting finish. This dish offers a lush texture from creamy beans and eggs with a balance of herbal and spicy notes.
The beans and tomato base make a filling and satisfying meal, ideal served warm and ideal for cooler days or as a protein-rich vegetarian option. The gentle simmering encourages melding of flavors without overwhelming the natural nuttiness of the borlotti beans. It can be served as a main on its own or alongside crusty bread for dipping.
Ingredients
- 1 kg borlotti beans fresh in pods or 300 g dried soaked overnight
- 1 bay leaf
- 3 tablespoon olive oil
- 2 cups tomato sauce OR a small chopped onion, a small rib of celery, diced finely, and 2 cups canned or fresh plum tomatoes, chopped or crushed, good quality
- parsley a few stalks, fresh
- ½ teaspoon chili flakes
- 4 egg
- salt
- black pepper
Instructions
- If you are using dried beans, soak them in plenty of cold water for at least eight hours or overnight. Drain the soaked beans, put them back in a heavy saucepan with one bayleaf, cover by at least two inches with fresh water, bring to a boil and then reduce to a simmer. Cook the beans for one hour, add a pinch of salt, and then begin checking for doneness. Once the beans are cooked, pull them from the heat and leave in their cooking water.
- If you are using fresh beans, shell them and then boil them in salted water with one bay leaf until tender, about 25 minutes.
- Drain the water from the beans, but keep the broth for later.
- If using ready-made tomato sauce, add 2 cups of tomato sauce to pan.
- If making your own tomato sauce, heat olive oil in a deep saute pan and add the onion and celery and saute over a gentle flame until onion is soft and translucent, about 10 minutes. Add the tomatoes. Stir and season with parsley, chili, salt and pepper and leave the pan simmering for 15 minutes. Add the drained beans, stir and cook for another 10 minutes, adding a little of the bean broth if nesseary.
- Create little nests in the sauce and crack the eggs, as you would do for shakshuka. Stir the eggs and the sauce gently if you prefer your eggs scrambled, or let them cook in the nests for whole eggs. Cook for 7 minutes on low-medium heat, until eggs are as set as you like them.
- Check seasoning. Allow the beans to sit for 10 minutes (or for hours) or so before serving - though if you can wait, let the beans and sauce rest a day (but eat the eggs as soon as you can).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 306mg | 13% |
| Potassium | 1265mg | 27% |
| Fiber | 21g | 84% |
| Sugar | 5g | 10% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 141mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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