Opted to stay in tonight rather than go to the grigliata with the boys, largely because I wanted to cook the borlotti beans that I had begun to soak this morning (and my decision to stay for Deb’s Spin class after teaching my own left my legs awfully tired). Inspired by my favorite salad at Luca’s restaurant, I had neither the celery nor the fresh bay leaves and sage his recipe calls for, so I made do with what was on hand.

Borlotti beans

Image grabbed from http://www.borlotti.com/

Saute in a pot some:

• chopped sweet onion
• chopped baby carrots
• 4-5 cloves of garlic
• 2-3 branches of rosemary

Add the pre-soaked borlotti beans, cover with cold water. Add

• bay leaves
• white peppercorns
• salt

Cook on a low boil, from 30-45 minutes, but not long enough to let them pop open and get mushy.

Borlotti beans, also called cranberry or romano beans, have a mild flavor with a thick skin. I like eating them with salad, but may try whirling them into a puree this week.  To learn more about this bean, check out Woodland Foods’ page:

Cranberry Beans (Phaseolus Vulgaris) are related to the Kidney Bean (Phaseolus Vulgaris). Cranberries are like the Pinto Bean but reversed in color with pink skin and maroon mottling. They are somewhat plumper than the Pinto and are about 1/2 inch long. Cranberry Beans have a sweet, mild flavor. Also referred to as a borlotto, crab eye, roman, romano, rosecoco or saluggia bean.They may be interchanged in recipes wherever Borlotti or Saluggia Beans are required. Like their Mexican and Italian cousins (Pinto and Kidney), they will turn pink when cooked. They’re delicious in recipes with sweet or savory spices.