2016 is International Year of Pulses, and throughout the year we've been trying lots of different legumes and lots of different recipes. Legumes get a bad rap from some, but I've trawled the peer-reviewed literature, looked into their pros and cons and my verdict is that they are healthy, healthy, HEALTHY!
This recipe comes from my Italian mother-in-law, and is one of my husband' favourite comfort foods. It's not the prettiest dish that will ever grace your table, but it's delicious and satisfying and super-healthy!
1 can borlotti beans -OR- 350g dried borlotti beans, soaked overnight and cooked for 1 hour, or until soft
6 cloves garlic, minced (feel free to use even more garlic if, like me, you love it!)
3 onions, finely chopped
1 large sprig fresh rosemary.
4 sage leaves
Strip rosemary leaves from stem and chop finely
Chop sage finely
Sauté garlic and onion in olive oil
Add rosemary, sage and borlotti beans
Season with salt and pepper to taste
Add a little more olive oil
Serve garnished with fresh parsley and enjoy!