Borlotti Beans with Garlic and Herbs
4 cups Casa Corneli Organic Borlotti beans
3 ripe fresh plum tomatoes canned, if you can't find fresh use a can of good quality plum tomatoes
4 large garlic cloves, peeled + 1 Tbs finely chopped
1/3 cup extra virgin olive oil + 4 Tbs
3 cups of water for cooking the beans
1 large stalk of fresh rosemary + 2 tsp chopped leaves
2 tsp finely chopped sage leaves
2 tsp finely chopped thyme leaves,
coarse sea salt, to taste
freshly ground black pepper, to taste
splash of Pojer e Sandri white wine vinegar
Combine beans, garlic, and olive oil in a Dutch oven or heavy bottomed pot. Saute slightly until beans are glistening and garlic has aromatized the oil. (DO NOT LET GARLIC BROWN OR BURN). Add enough cold water to cover the beans by 1 inch. Add the rosemary stalk. Bring the beans to a boil, then reduce the heat to medium-low and simmer partially covered. Add water as needed, to keep the beans submerged. Cook until the beans are tender, about 25 -30minutes.
Drain and remove beans from pot. Save bean broth. Add cooked beans to a skillet with 4 Tbs extra virgin olive oil, 1 Tbs finely chopped garlic, 2 tsp finely dhopped rosemary, 2 tsp finely chopped sage leaves, 2 tsp finely chopped thyme leaves, 1/4 tsp freshly ground black pepper and coarse sea salt to taste. Warm herb/bean mixture over low heat and cook gently; a few minutes, until beans are soft and fragrant and coated with garlic/herb oil. Turn off the heat and allow to cool to room temperature.
Pour a ladleful of bean broth into a shallow bowl. Place a slice of rustic bread in middle of bowl. Spoon a ladleful of prepared beans on top of bread. Garnish with a splash of white wine vinegar and finely chopped parsley.
The beans can be made 1 day ahead. Let them cool in the cooking liquid and then cover and refrigerate the beans in the pot.
