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.
“Sheet-pan” meals seem to be trending on the internet the last few weeks and for good reason. This is a sensible and easy way to turn out hearty nutritious midweek meals without spending a lot time or fuss. I’ve been doing this for years. Basically you toss a bunch of vegetables into a sheet or roasting pan, add some herbs, drizzle with olive oil, and pop them in the oven to roast them for the better part of an hour. Voila! You have a splendid meal to put on the table as well as enough makings for a couple of reincarnations as well.
This time around I’ve used late summer vegetables, with a nod towards some Indian seasonings, which are roasted and served atop garlic naan bread which I buy from a favorite local Indian restaurant. The next day I tossed the vegetables with pasta, and on the following day a hearty vegetable soup using homemade stock.
The possibilities are endless here with the added benefits of vegetable based meals that are both healthy and robust enough to even satisfy reluctant carnivores.
Sheet-pan Roasted Vegetables with Garlic Naan and Coriander Chutney
- 6 garlic naan or other flat bread of choice
- 4 medium size gold potatoes, peeled and cut into 1 inch pieces
- 12 oz baby carrots, trimmed
- 1 head cauliflower, separated into florets
- ½ cup olive oil
- 2 large yellow onions, quartered and thinly sliced
- 4 bell peppers of various colors, seeded and sliced into thin strips
- 3 jalapeno peppers, seeded and cut into thin strips
- 4 garlic cloves, thinly sliced
- 6 oz small shiitake mushrooms, halved
- 1 tablespoon finely sliced fresh sage leaves
- 1 tablespoon sliced fresh marjoram leaves
- 1 teaspoon toasted cumin seeds
- 1 teaspoon toasted coriander seeds, coarsely ground ¼
- teaspoon turmeric powder
- 1 cup small cherry tomatoes
- 2 teaspoons sea salt + to taste
Place the cut potatoes in a sauce pan and cover with water. Bring the water to a boil, add a pinch of salt and parboil for about 12 minutes. Drain and set aside to cool.
Place the carrots and cauliflower in a steamer basket placed over simmering water and steam about 5 minutes. Set the basket of vegetables aside to cool.
Preheat the oven to 400 f/200 c rack set mid-level in the oven
Set a large skillet on the stove top over medium heat. Add 2 tablespoons olive oil to the skillet and heat until the oil is nearly smoking.
Add the onions and saute about 4 minutes until wilted. Add the bell peppers, jalapenos, garlic, and shiitake mushrooms and toss to combine. Turn up the heat to medium high and cook until the peppers have softened, about 3 minutes.
Add the sage, marjoram, cumin, coriander, turmeric, and 2 teaspoons salt. Toss until the ingredients are well combined. Then transfer the contents of the skillet into a sheet-pan or roasting pan along with the reserved potatoes, carrots, cauliflower, and the cherry tomatoes.
Add the remaining olive oil and toss all the ingredients until well combined. Place in the preheated oven and roast for about 1 hour, turning the vegetables over in the pan at 15 minute intervals.
While the vegetables are roasting you can make the Coriander chutney.
Coriander chutney is a standard condiment served in most Indian restaurants. The title Chutney may be a bit misleading as this chutney is more of a sauce rather than a mango or lime chutney you may be more familiar with. The coriander chutney adds a fresh aromatic and spicy note when splashed over the roasted vegetables.
Coriander chutney makes nearly a cup
- 1 ¼ cups fresh coriander leaves
- 2 two inch fresh green chilies, flame roasted, skin removed, seeded, and chopped
- 1 ½ teaspoon freshly grated young ginger root
- ½ teaspoon toasted cumin seeds, finely ground
- 2 teaspoons freshly squeezed lime juice
- 4 tablespoons cold water
- ¾ teaspoon sea salt
- a pinch of sugar
- 1 teaspoon neutral tasting vegetable oil
Place the coriander leaves, green chilies, ginger, cumin, and lime juice in a blender jar or mini food processor. Pulse until the coriander is pulverized, scraping down the sides of the blender or processor frequently.
Then add the water, sea salt and sugar and blend for several minutes, again scraping down the sides of the blender or processor as needed, until the sauce is very smooth. Then with the machine running add the oil in a slow steady stream.
Transfer the chutney to a jar with lid and refrigerate until needed.
Serving: The roasted vegetables are a perfect starter for a meal, as pictured.
Warm the garlic naan, or flat bread of choice, and generously mound the warm roasted vegetable on top. Spoon the Coriander chutney over the vegetables and serve.
The roasted vegetables can also be served as a side with a main course, or even better, as a main course with a side of couscous, rice, Bulgar, or quinoa.
Moroccan food is a perfect choice to serve for a casual supper for a crowd. The aromas, flavors, and colors of the Maghreb all magically spring to life right in front of your guests eyes. For me Moroccan food satisfies all the hallmarks of a truly world class cuisine as well as being food that almost anyone can master right at home in their own kitchen. Like other regional Mediterranean cuisines the emphasis in Moroccan cookery relies on traditional foods and flavors that highlight locally grown produce along with a modest, but assertive, use of poultry, meats, and fish. Harissa is then the tie that binds any Moroccan meal together.
Harissa’s is a rich earthy red chile laced sauce found all over Morocco. (see recipe here). Always on hand in my kitchen as it will most likely be in yours once you have tasted it. Make your own. I promise you, you will become addicted.
Moroccan food really is easy to prepare, mostly in advance, with only a few final flourish that won’t leave you frazzled and exhausted just as your guests arrive. I have included the menu for a Moroccan supper for twelve that I recently cooked for a friend’s birthday party. The flavors of Morocco were duly relished by all!
Summer Moroccan Supper
Hummus (see recipe here) with Bread Sticks
Spiced Moroccan Lemon Chicken
Roasted Pumpkin with Red Onions & Roasted Spiced Cauliflower
Smoked Eggplant with Garlic Flat bread
Fresh cherry frangipane Tart (see recipe here)
Moroccan Spiced Lemon chicken serves 4
- 4 boneless organic chicken thighs
- 1 onion, finely diced
- 3 garlic cloves, finely grated
- 2 tablespoons finely grated fresh ginger root
- 1 tablespoon toasted cumin seeds, coarsely ground
- 1 tablespoon toasted coriander seeds, coarsely ground
- 1 teaspoon toasted black peppercorns, coarsely ground
- ½ teaspoon ground turmeric
- 2 teaspoons sweet paprika (Spanish if available)
- ¼ to ½ teaspoon chile flakes
- 2 teaspoons sea salt, divided
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons olive oil
- 2 cups stock (or water)
- 1 lemon 1 tablespoon honey
- roasted red chile strips (optional)
In a large non-reactive bowl combine the onions, garlic, ginger, cumin, coriander, black pepper, turmeric, paprika, chile flakes, 1 teaspoons sea salt, lemon juice, and olive oil. Mix until combined.
Add the chicken thighs to the bowl and massage the marinade into the thighs. Flatten the contents of the bowl so the thighs are completely submerged in the marinade. Cover with cling film and set aside for at least an hour or refrigerate for several hours.
Trim the ends off the lemon and thinly slice the lemon crosswise into rounds. Place the rounds in a skillet in a single layer and add water to just cover. Sprinkle with 1 teaspoon salt and place the skillet over medium heat and Simmer for 5 minutes.
Remove the skillet from the stove and drain off the water. Drizzle the honey over the slices and set aside to use later.
Preheat the oven to 400 f / 200 c Adjust the oven rack to the upper half of the oven.
Bring the marinated thighs to room temperature if they have been refrigerated.
Place the thighs, skin side up, in a deep baking tray or oven proof dish. Pat the remaining marinade over and around the sides of the thighs. Add enough stock to the tray to come about half way up the sides of the thighs. Transfer to the oven and roast for 15 minutes.
Divide the prepared lemon slices in half.
Open the oven, rotate the tray, and place lemon slices on top of thighs. Garnish each thigh with strips of roast red chiles (optional). Close the oven door and roast another 15 minutes.
Then remove the tray from the oven and pour the remaining cooking liquid into a small saucepan. Cover the chicken lightly with foil and set aside to rest.
Place the saucepan of cooking liquid on the stove top and add an additional cup of stock to the pan. Set the pan over medium high heat and cook until reduced by half.
Plate the thighs and spoon pan juices over the thighs.
As suggested, serve with roasted pumpkin (see recipe here) and spiced roasted cauliflower (or other seasonal vegetables), couscous, and harissa as pictured. Place the reduced pan juices in a bowl placed on the table for ladling over all.
The dilemma for gardeners and cooks this time of year is “ what am I ever going to do with all these vegetables?” Don’t panic trying to come up with three or four recipes that accommodate various vegetables. Why not take the simplest route and braise them all together? I find what emerges from the oven is a deeply flavorful melange of vegetables that are substantial enough to serve as a main course along with rice, couscous, bulgar wheat, or try tossing them with a pasta.
The other obvious beauty of this approach is a quick easy meal that almost makes itself. A short saute on the stove top and then into the oven to braise for an hour, and that’s all there is to it!
You hardly even need a recipe for this other than a few words about the cooking sequence and timing. Use any combination of seasonal vegetables available.
Braised Summer Vegetables: serves 4
- 3 tablespoons olive oil
- 1 large brown onion, peeled and diced
- 1 green bell pepper, trimmed, seeded, cut into thin strips lengthwise, and halved
- 1 red bell pepper, trimmed, seeded, cut into thin strips lengthwise, and halved
- 3 to 4 garlic cloves, peeled and minced
- 5 oz/142 g shiitake (or other mushrooms) brushed clean and thinly sliced
- 1 tablespoon tomato paste
- ¼ cup dry white wine, dry sherry, or water
- 1 large carrot, peeled and diced
- 1 small pumpkin (or squash) peeled and diced
- 1 cauliflower, separated into florets
- a bunch of kale leaves, chopped
- 1 teaspoon fresh marjoram leaves
- ½ teaspoon lemon thyme
- 1 teaspoon sea salt
- 1 ¾ teaspoon freshly ground black pepper
- vegetable stock or water
- harissa (optional)
preheat the oven to 350f/ 180c
Best to use a Dutch oven if you have one or a pot with a tight fitting lid. Place the pot on the stove top over medium heat and add the oil. When the oil is hot add the onions and saute 4 or 5 minutes until soft without browning.
Add the bell peppers and turn up the heat a bit. Toss along with the onions for several minutes. Add the garlic and cook another minute and then throw in the mushrooms. Saute, while tossing, 4 or 5 minutes or until the mushrooms are soft and aromatic.
Make a well in the center and add the tomato paste. Compress the paste against the bottom of the pot to caramelize before stirring into the sauteed vegetables. Continue to saute another couple of minutes. Then stir in the white wine, sherry, or water. Saute until the liquid has mostly evaporated.
Add the carrots, pumpkin, cauliflower, kale leaves, marjoram, thyme, salt, and pepper and toss everything together until well combined. Level out the contents of the pot and add stock or water to nearly reach the surface of the vegetables. Cover the pot with the lid and transfer to the oven and roast about 1 hour.
Check after 45 minutes and add a little stock or water only if needed, tasting and adding more salt to taste.
Serving suggestions: As a main dish serve with rice, couscous, or bulgar wheat, or toss with pasta.
I like serving these vegetables with a spicy Moroccan harissa. (see recipe here)