Slow-Cooked Borlotti Beans

Image of a basket of borlotti beans

I love these pink-speckled climbing beans. They’re a big favourite in Italy and with good reason. Cooked, they have a creamy centre while holding their shape, although sadly their freckles disappear and they turn a rather uninteresting brown. The ones we planted in the garden aren’t cropping yet but they are available in the shops.

I first tasted a version of this recipe in the kitchen of the excellent Pea Porridge in Bury St Edmund’s Continue reading