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This classic Italian bean is a medium large tan bean splashed with red-black to magenta streaks. It is very popular in Italian and Portuguese cuisine.
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Country Style Cassoulet of Chicken
and Borlotti Beans
5 slices bacon, chopped
2 1/2 lb chicken, quartered
3 Tbsp chopped fresh garlic
2 medium onions, chopped
2 large tomatoes, chopped
2 carrots, chopped coarsely
1 celery stalk, chopped
3 bay leaves
1 Tbsp fresh thyme
1 Tbsp fresh basil, chopped
2 cups Borlotti Beans
8 cups chicken stock and/ or water
1 cup white wine
Salt and pepper to taste
1 cup unseasoned bread crumbs
1/2 stick butter
In large pot, over medium heat, brown the bacon and chicken. Add vegetables and spices and continue browning. Add beans, stock and white wine. Cover and cook slowly for about 2 1/2 hours until beans are tender and most of liquid is absorbed. Salt and pepper to taste.
Put the stew in a 2" deep casserole dish. Cover lightly with bread crumbs and dot with butter. Bake until bread crumbs are browned and crispy in a moderate oven.
Serves 4.
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