Queen Borlotti

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Queen Borlotti

Queen Borlotti

£10.00

Smooth + buttery with a deeply savoury flavour.

Rich in antioxidants
Slow-cooked to perfection
No artificial additives

Find out more Ingredients & Nutritionals

Jar Size:

700g

Pack Size:

Trial Box (2) Bold Pack (6) Stockpiler Pack (12)

Find out more

These buttery and creamy Queen Borlotti Beans have a deeply savoury flavour and melt-in-the-mouth texture. Grown in the Piedmont region they are authentically Italian. Try them how they're classically served in italy, in a pasta e fagioli, or tumbled into a salad like this to add both bite + creaminess. Just TRY and resist eating them straight from the jar!

Additive and preservative free. Just the highest quality beans, water and a pinch of salt.

700g net weight (500g drained)

Ingredients & Nutritionals

Borlotti Beans, water, salt.

Nutritional Information per 100g of beans + stock

Energy334kj / 79kcal
Fat0.7g
of which saturates0.14g
Carbohydrate9.9g
of which sugars0.7g
Fibre4.4g
Protein6.15g
Salt0.8g

Queen Borlotti

£10.00

Porcini Mushroom Borlotti Beans with Crispy Sage Pangrattato

Feeds: 3-4 | Takes: 25 minutes

Ingredients

Directions

Ingredients

20g dried porcini mushrooms

300g mushrooms, we like white or chestnut, sliced into bite size chunks

25g of butter or vegan alternative

2 thyme sprigs, leaves picked

1 onion, roughly chopped

2 garlic cloves, thinly sliced

100ml white wine

1 jar of Queen Borlotti beans, with their bean stock

Parmesan to serve, optional

For the Sage Breadcrumbs

2 tbsp olive oil

10 sage leaves

50g breadcrumbs (or GF alternative)

Zest of ½ lemon

Directions

Step 1

First, soak the porcini mushrooms in 200 ml boiling water. Set aside.

Step 2

Dry fry the mushrooms in a large frying pan (without any oil) over a medium-high heat. Once they are browned and have lost most of their water, add the butter and lower the heat to medium. Add the thyme and the onions to the pan and cook for 8-10 minutes until the onion has softened, stirring often.

Step 3

Add the sliced garlic and cook for a further minute until fragrant.

Step 4

Turn the heat up to high and add the wine. Reduce until there is virtually no liquid in the mixture left. At this point, add the porcini mushrooms with their stock and reduce the liquid by half.

Step 5

Reduce the heat back down to medium and stir through the beans with their bean stock. Simmer away on a medium-low heat for 4-5 minutes minutes to allow the beans to soak up the flavour of mushroomy broth.

Step 6

Meanwhile, make the crispy breadcrumbs. Heat the oil in a pan over a medium heat and add the sage leaves. Cook for 30 seconds-1 minute until they start to shimmer and crisp up, then pour in the breadcrumbs and cook for a 3-4 minutes until golden and crispy - grate in the zest of ½ lemon for the final minute.

Step 7

Season the beans with cracked black pepper and salt to taste. Spoon into bowls and top with the crispy breadcrumbs. Shower with parmesan if you fancy, too.

bean-recipe-porcini-mushroom-borlotti-beans-with-crispy-sage-pangratto-boldbeanco

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