I just love beans, any which way, and I’m always trying out new variations just to keep the dialogue evolving. And, of course, it is fall and a perfect time for cooking beans for some hearty cool weather meals.
Borlotti beans may not be as popular as many other bean varieties, but why not try something new. Borlotti beans, also known as cranberry beans, originate from Mesoamerica and first cultivated in Colombia. The Colombian caramauto beans eventually found their way to Italy where they are favored for their thicker skin, creamier texture, and nutty flavor when cooked. Fresh borlotti beans have a pale buff background color streaked with red. Dried borlotti beans vary in color and are popular in Portuguese, Turkish, and Greek, as well as Italian cooking.
Like all common dried beans, Borlotti beans are cooked in a seasoned broth until soft. A flavorful meat is often added to the beans to give them an enticing aroma as well as a tantalizing note to what would otherwise be a pot of rather bland earthy boiled legumes.
All common beans (phaseolus vulgaris) originate from the Americas and were brought from the new world to the old world by European explorers in the 1400’s. Like many other new world indigenous foods, beans were then traded eastward into Asia, and the rest is history.
For this recipe I have used a well seasoned local sausage, but an Italian, Portuguese, Mexican chorizo, or your favorite local well seasoned sausage will do nicely.
When fall rolls around there is nothing quite like a hearty piping hot bowl of well seasoned beans to satisfy the appetite.
Borlotti Beans with Sausage serves 4
A cooks note: I like to make this recipe a day in advance which allows the flavors to develop and meld together.
- 1 pound well spiced sausage, cut into 6 inch lengths
- 2 tablespoons olive oil + additional for finishing
- 1 ½ cups chopped yellow onions
- 4 garlic cloves, peeled and thinly slice
- 3 fresh jalapeno chilies seeded and diced
- 1 large red bell pepper, seeded and cut into thin strips
- 2 tablespoons tomato paste
- 1 quart cooked borlotti beans For cooking beans (click here) or 3 400 g canned Borlotti
- 3 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon toasted cumin seeds, ground
- a pinch of ground clove
- 2 quarts stock or water as needed
- 1 bunch collard greens, leaves only with center ribs removed and leaves chopped
- sea salt to taste
- ¾ teaspoon Spanish smoked paprika (optional)
Place a medium sized stock pot on the stove top over medium flame. When hot add the oil. When the oil is nearly smoking add the sausage and deeply brown on all sides. Transfer the browned sausage to a plate and set aside.
Add the onions to the pot and saute, stirring continuously, until soft and translucent, about 6 minutes. Add the garlic and continue to saute 1 minute. Then add the jalapenos and red peppers and saute, stirring continuously, until the peppers are wilted, about 4 minutes.
Clear a well in the center of the pot, add the tomato paste and press it against the bottom of the pot to caramelize it, about 2 minutes. Then stir in the beans and add the bay leaves, oregano, cumin seeds, and the clove and stir all the ingredients until well combined.
Promptly add enough stock or water to cover the contents with an inch to spare and stir well. Bring the contents to a boil and then reduce the heat to a simmer and cook for 30 minutes, stirring from time to time.
Meanwhile cut the browned sausage into ½ inch rounds and set aside.
Add the chopped collard greens, the sausage, and additional stock or water if needed. Bring back to a boil. Reduce heat to a simmer and cook for 15 minutes.
Taste and add salt to your liking as well as the paprika if using and stir to combine.
At this point the beans and sausage are ready to serve. That said, as mentioned, you may want to transfer the beans to several containers and refrigerate overnight. Be sure to reserve stock for reheating.
slowly reheat the beans and sausage and simmer for several minutes, adding some stock or water if needed. Be sure the beans and sausage are piping hot just before serving.
Ladle the beans, sausage, and broth into individual shallow bowls, stirring in a drizzle of olive oil into each just before serving.
Serve with crusty warmed bread or focaccia.