Borlotti Beans with Rosemary and Fig

In Italy, the season of fresh borlotti beans is a great delight, so long as you have sufficient skivvies to cope with the faff of shelling them. If all your skivvies are lounging by the pool quaffing pinot grigio, or you are in Britain where getting hold of them fresh is unlikely, you can either use dried or tinned. They have a wonderfully creamy texture and delicate flavour. I absolutely love them in this salad with figs and rosemary.

Plant-Based

Gluten Free

500g borlotti beans – shelled weight
1 teaspoon each of whole coriander seeds and black peppercorns
6 ripe figs
2 teaspoons of very finely chopped rosemary – preferably from the fresh new growth that is still soft.
1 small red or white salad onion, finely sliced
Olive oil
Balsamic vinegar
Salt

Boil the beans with coriander seeds and peppercorns until they are completely cooked. The length of time will depend on how fresh they are. You do not want them to be in the least bit al dente: unlike with lentils, such a thing in a bean is an abomination.
Drain and add the salt, rosemary and olive oil. Allow it to cool.
Dice three of the figs – so the juice and flavour can distribute well over all the beans. If you have bought them in Britain, you may want to add a teaspoon of honey and a pinch of salt, and mix them well together.
Add the onion, diced figs and balsamic vinegar, and mix really well.
Check seasoning – add more salt, olive oil, and rosemary if necessary.
Slice the remaining three figs into beautiful pink and green rounds – it makes the salad look gorgeous and you get the pleasure of biting into the flesh of the fig together with the creamy beans – and scatter over the beans.

Diva notes.

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Borlotti Beans with Rosemary and Fig

Diva notes.

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