{"id":6146,"date":"2024-06-05T08:45:00","date_gmt":"2024-06-04T23:15:00","guid":{"rendered":"https:\/\/librariansmatter.com\/blog\/?p=6146"},"modified":"2024-06-04T20:45:58","modified_gmt":"2024-06-04T11:15:58","slug":"fresh-borlotti-beans-blogjune-5-24","status":"publish","type":"post","link":"https:\/\/librariansmatter.com\/blog\/2024\/06\/05\/fresh-borlotti-beans-blogjune-5-24\/","title":{"rendered":"Fresh Borlotti Beans. Blogjune 5\/24"},"content":{"rendered":"\n

ONE PIC FROM TODAY<\/strong><\/p>\n\n\n\n

\"Pink<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

ONE THING I DID TODAY<\/strong><\/p>\n\n\n\n

Cooked this wonderful find for dinner.<\/p>\n\n\n\n

After using dried borlotti beans all my life, I discovered the joys of the freshly shelled and cooked version in my local fruit and veg shop a couple of months before I left Fremantle. They are creamy and soft and subtle. I tried to find them in the Adelaide Central Markets, but no-one had heard of them. Then, having accepted long ago that I would not find any here, I found a huge pile at the Showgrounds Farmers Market <\/a>on Sunday.<\/p>\n\n\n\n

So….<\/p>\n\n\n\n

\"A<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Ingredients:<\/p>\n\n\n\n

    \n
  1. Freshly shelled borlotti beans<\/li>\n\n\n\n
  2. Three bruised garlic cloves<\/li>\n\n\n\n
  3. Half a tomato (I used cut up cherry tomatoes)<\/li>\n\n\n\n
  4. Three sprigs of thyme<\/li>\n\n\n\n
  5. Two bay leaves<\/li>\n<\/ol>\n\n\n\n
    \"A<\/a><\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    Boil all together for 40 minutes or so, until the beans are creamy.<\/p>\n\n\n\n

    Use a slotted spoon to remove just the beans from the pot.<\/p>\n\n\n\n