Borlotti Beans on Garlic Toast

Tender borlotti (cranberry) beans are the perfect compliment to good, crusty bread

Beans on toast might seem like boring peasant food, but this recipe will change your mind. Borlotti beans, also known as cranberry beans, are sweeter and creamier than other varieties. Simmering the dried beans with fresh garlic and rosemary imparts a ton of flavor during cooking and finishing them with a drizzle of extra virgin olive oil adds richness. I'm lazy about doing any steps that require things to "sit overnight", so I just put the dried beans directly into a pot without soaking them first. This will add to the cooking time, but I was still able to make perfectly tender beans in about 90 minutes. The borlottis are a nice alternative from the more typical black, pinto, or white beans, and can be served as a side dish along grilled or roasted meat, add body to soups or stews, or make a great snack. One of my favorite ways to enjoy them is on top of an olive oil and garlic-rubbed crouton. The crunch of the bread compliments the tenderness of the beans and makes a delicious snack or light meal. A handful of baby greens on top would be a nice addition, too.


Related Recipes:
- Slow-Cooked Black Beans
- Fava Bean Quinoa Cakes with Poached Eggs
- Bean, Cheese, & Avocado Tostadas with Fried Eggs


Garlic & Rosemary Borlotti (Cranberry) Beans on Garlic Toast:

• Rinse 1 lb. of dried borlotti beans (also called cranberry beans) and place in a large heavy pot. Cover with cold water by 2-3 inches.
• Add in 3 sprigs of fresh rosemary and 2 cloves of whole peeled garlic.
• Bring the pot to a light boil, then lower to very low simmer and cover with a lid.
• Let the beans cook for 1-2 hours*, or until tender but still slightly al dente. Stir in a few good pinches of salt and taste for seasoning.
• Once beans are cooked, slice a baguette into rounds and toast a couple slices until golden.
• Immediately rub the toast with a clove of garlic and drizzle with extra virgin olive oil.
• Use a slotted spoon to spoon some of the beans on top of the toast, then add another drizzle of olive oil and a sprinkle of flaked sea salt.

Serves ten - twelve (beans)

*Depending on the brand of bean you used and whether or not they were soaked before.