Borlotti Beans with Chard
User Reviews
4.6
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
287 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Borlotti Beans with Chard
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A fantastic, filling bean dish that's the perfect partner for so many Italian dishes - super tasty, super nutritious and super easy!
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Ingredients
For the Borlotti Beans
- 2 cups borlotti beans (dried) OR 2 x 12oz/400g canned
- ½ onion
- 1 bay leaf
- 1 tsp black peppercorns
Other Ingredients
- 2 tbsp olive oil
- 1/2 onion (finely diced)
- 1 bunch chard
- 2 garlic cloves (peeled & finely chopped)
- 3 prigs sage (about 10-12 leaves)(left whole)
- 1 cup stock (chicken or vegetable)
- salt & pepper
- parmigiano reggiano (or pecorino, finely grated) (optional)
Instructions
Cooking the Borlotti Beans (skip this stage if using canned beans)
Instant Pot Method
- Put the borlotti beans, onion, bay leaf and peppercorns into the Instant pot and cover with about 1.5 litres/qt of water.
- Cook under pressure for 35 minutes then test for doneness. The beans should be soft and creamy. Cook in 5 minute bursts until done.
Stove-top method
- Put the borlotti beans, onion, bay leaf and peppercorns into a large pan and cover with about 1.5 litres/qt of water.Bring to a boil then reduce the heat and simmer gently (partially covered) for about 1 1/2 hours on a slow simmer until the borlotti beans are soft and creamy.
- Drain the beans and discard the water, onion and bay leaf and set aside.
Making the dish
- If you're using canned beans, drain well and set aside.
- Strip the leaves from the chard and roughly chop. Finely dice the stems and set aside.
- Fry the onion, chard stems and sage leaves gently in the olive oil for about 5 minutes until the onions are soft and golden.
- Add the garlic and fry briefly before adding the chard leaves. Let these sauté for 3-4 minutes until they’re wilted before returning the borlotti beans to the pan along with the stock.
- Stir well to incorporate everything and let it sizzle for 3-4 minutes until all the stock has been absorbed. Remove from the heat.
- Season with salt & pepper and fish out the sage leaves and discard.
- Serve hot or at room temperature with a generous dusting of cheese (if using) and a drizzle of extra virgin olive oil.
Notes
- Change up the beans
- Change up the beans
- Add a little meat
- Add a little meat
- Change up the greens
- Change up the greens
- Storage
- Storage
- In Italy, you can also make this dish with white beans or cannellini beans. But honestly, any bean will do.
- For a meaty version, you could fry some pancetta, or Italian sausage with the onion and chard.
- I make this dish mostly with chard, but it'll work equally well with cavolo nero cabbage, kale or collard greens too.
- Fridge: Keep in an airtight container for up to a week and eat either at room temperature or warm.
- Freezer: The beans will be good for 3+ months in an airtight container or freezer bag. I like to freeze them in portion sizes. That way, if I'm looking for an easy side dish, I can whip this out of the freezer, minus effort and fuss.
Nutrition Information
Show Details
Calories
287kcal
(14%)
Carbohydrates
46g
(15%)
Protein
16g
(32%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
269mg
(11%)
Potassium
1125mg
(32%)
Fiber
18g
(72%)
Sugar
2g
(4%)
Vitamin A
3208IU
(64%)
Vitamin C
27mg
(30%)
Calcium
123mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 269mg | 11% |
| Potassium | 1125mg | 24% |
| Fiber | 18g | 72% |
| Sugar | 2g | 4% |
| Vitamin A | 3208IU | 64% |
| Vitamin C | 27mg | 30% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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