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.
Pho is Vietnam’s famous noodle soup that has garnered a legion of devotees around the globe. Traditionally Pho is served first thing in the morning in Vietnam, but there are Pho stalls and shops that are open 24/7 across the country. Making Pho at home does require a lot of ingredients as well as time, so most Vietnamese frequent their local Pho shop for a quick meal on the go. This is a country on the move and in perpetual motion! The energy in the air is mind boggling at first, but then your realize there is an order in this symphony of chaos that envelopes you. Welcome to Vietnam!
Pho became popular during the French colonial period in the mid eighteen hundreds. The French colonists introduced beef into the Vietnamese diet as well as French cooking methods. Some speculate, myself included, that the French beef stew called pot- ou- feu was the likely source for the name Pho, pronounced “fuh”, which is very similar in sound to the French pot-ou-feu.
Fortunately, these days Vietnamese restaurants serving Pho can be found in almost any city in the world. Of course you could use a Knorr Oxo beef broth sachet for a quick Pho, but taking the time to make a traditional Pho at home affords you the luxury of a well tended slow cooked broth that reflects the refined essence of this soups mystique. Hand selecting the other fresh ingredients that are added to the piping hot broth insures that the alluring aromas of this sublime Vietnamese soup fills the air as it arrives at the table.
I have to say Vietnamese food is the perfect cuisine for life in the tropics. It’s light, refreshing, cooling in the steamy hot months, and warming in the bracing monsoon and brief cool winter months.
Getting to it then, developing a perfect broth is the first step in mastering an authentic Pho. Traditional broths are poultry, meat, or seafood based, but a vegetarian broth is doable with thoughful seasoning. The Pho Bo I have made here uses a beef based broth, but feel free to substitute a chicken, pork, or vegetable broth if you like. With a well developed broth you are free to create endless variations of this Vietnamese classic.
Vietnamese Pho Bo: serves 6 to 8
Nuoc Dung Bo ( beef broth) : makes 3 liters
I like to make the broth in advance. You can then cool it, cover, and refrigerate until needed, or freeze it for later use.
- 6 liters water
- 3 pounds beef bones
- 1 hand of ginger root, (unpeeled)
- 3 medium onions, unpeeled
- 6 whole star anise
- 4 four inch cinnamon sticks (Vietnamese if available)
- 5 bay leaves
- 6 whole cloves
- 1 tablespoon fennel seeds
- 1 tablespoon white peppercorns
- 1 tablespoon sugar
- 1 tablespoon sea salt
- a pinch or more of ground Saigon cinnamon (click here) to taste
Place the beef bones on a grill or under the broiler in your oven and brown the bones on all sides. Transfer the bones to a large stock pot and set aside.
Fire up a grill or place a rack directly over an open flame on the stove top. Flame roast the hand of ginger with skin on until it is well charred on all sides. Brush off excess charred bits, break the hand apart into fingers and add them to the stock pot.
Remove excess papery skin from the onions and cut them in half. Grill or flame roast the onions, unpeeled, until they are charred on all sides. Brush off excess charred bits and add them to the stock pot.
Fill the stock pot with the water and add the star anise, cinnamon sticks, bay leaves, cloves, fennel seeds, peppercorns, sugar, and salt. Partially cover with a lid and bring the water to a boil. Uncover and stir. Then reduce the heat until the liquid is just gently simmering. Simmer for 2 ½ hours or until the liquid has reduced by half. Turn off the heat and set aside for an hour or so to cool. Then strain the broth through a fine mesh strainer into a large bowl. Discard all the solids and set the broth aside until you are ready to assemble the Pho, or transfer to containers with lids and refrigerate. As you will probably have more broth than you will need you may want to freeze the rest of the broth.
preheat the oven to 400 f/200 c
- 1 pound good quality beef round or filet
- flaked sea salt
- freshly ground black pepper
- fish sauce
Salt and pepper the beef on all sides. Gently rub the beef with fish sauce and place it in a preheated sizzling hot skillet. Quickly sear the beef on all sides and transfer to a roasting pan.
Put the beef in the oven and roast for no more than 12 minutes. You want the beef to be very rare in the center. Promptly remove ifrom the oven, cover lightly with foil, and cool to room temperature.
Just before you are ready to serve the Pho slice the beef as thinly as possible across the grain. Place the slices on a plate and set aside. The beef slices will be slipped into the Pho right before serving.
- 1 pound dried rice vermicelli or 1 pound thin Chinese egg noodles, fresh or dried.
If you are using rice noddles soak them in cold water for 20 minutes. When you are ready to assemble the soup place the soaked vermicelli in a wire mesh basket and lower them into the simmering broth for about 30 seconds and then transfer them to individual bowls, add broth and other ingredients, and serve.
If you are using Chinese egg noodles boil them in a generous pot of salted water as you would pasta, cooked al dente. Transfer to bowls and add broth and other accompanying ingredients, and serve.
The following ingredients should be available in Asian markets. Gather all of the following accompaniments together, lined up, and ready to add to the bowls of steaming hot Pho just before serving.
- mung bean sprouts
- coriander leaves
- ngo gai (saw tooth coriander, if available), thinly sliced
- Vietnamese/Thai sweet basil leaves
- green scallions, thinly sliced
- finely sliced fresh red chilies, to taste Best to remove the seeds before chopping.
- pickled mustard greens (du chua)
- Saigon cinnamon (if available)
- Lime wedges
- fish sauce (nuoc mam/nam pla
Taste the broth and adjust the seasoning, adding fish sauce and/ or salt, and a pinch or 2 of Saigon cinnamon to your liking. Then bring the broth to a full boil.
Place warmed noodles into individual bowls and ladle broth over the noodles to cover generously. Garnish with bean sprouts, sliced ngo gai (if using), basil leaves, sliced scallions, and some finely sliced red chilies.
Slip 4 or 5 slices of the thinly sliced beef into each bowl and serve.
Place bowls of sliced pickled mustard greens, grated ginger, finely sliced red chilies, and lime wedges on the table along with a platter or bowl laden with all the leafy garnishes on the table for adding to each individuals tastes. Be sure to have a dispenser of the ubiquitous nuoc mam/ nam pla (fish sauce) on the table as well.
Mexican Chorizo Burritos have been on my mind the last few days as Cinco de Mayo celebrations are just around the corner. The 5th of May in Mexico celebrates the unexpected defeat of the French army in the battle of Puebla in 1862. While this was not the definitive ending of the French occupation of Mexico it marked the turning point for Mexico’s liberation from French rule.
As there is sometimes confusion about the differences between tacos and burritos, a short clarification follows. Both tacos and burritos us tortillas as a base. Tacos are generally made with 6 inch corn or wheat flour tortillas as a base. The tortillas can be either soft or fried and crispy. Tacos are served flat along with various salsas to add as condiments. Soft tacos are then folded and eaten using your hands. A burrito is best described as large 10 inch soft flour tortilla filled with various ingredients that are then wrapped and rolled into an open ended cylinder and eaten beginning at the open end. The burrito is the precursor of the contemporary“ wrap” if you will. Burritos are considered Mexican street food. Burrito is the diminutive word for burro. And so the burrito was aptly coined as a donkey loaded down with an assortment of ragtag cargo.
The Aztecs were making corn tortillas as far back as 10,000 BC, once they had devised a method called nixtamalization, in which native corn was soaked in water and lime which released vital nutrients in the corn. The corn was then boiled, dried, and ground into meal that was used to make corn tortillas. Tortillas were all made with corn until the Spanish arrived in Mexico in the mid 1500’s, and introduced and cultivated wheat that was integrated into the Mexican diet via wheat flour tortillas which are used to this day as burrito wrappers.
Fast forwarding to twentieth century North America, where the fist commercially handmade tortillas were introduced in San Antonio, Texas, in 1947. Then In 1972 Villamex introduced the first machine made tortillas into the North American market and Mexican foods went mainstream.
The breakfast burrito, which includes fried chorizo and scrambled eggs, has become a favorite the world over. But the more common rustic chorizo burrito found all over Mexico that is filled with beans or rice, some Mexican cheese, and salsa is the real deal and pure perfection in my mind’s eye.
The Mexican chorizo burritto recipe that follows involves making several traditional components, but once they are prepared the burritos are easily assembled. Just think of the preperations as honing your Mexican cooking skills that you will be using again and again!
Mexican Chorizo Burritos makes 6
Homemade Mexican chorizo For recipe (click here)
Follow the instructions for preparing the chorizo mixture and marinate it for at least 24 hours before you intend to use it.
Divide the chorizo mixture into 12 2 oz/57g portions. Shape each portion into small torpedo shaped sausages and place them on a parchment lined baking tray and refrigerate for 30 minutes. Any leftover chorizo mixture can be frozen for later use.
Preheat the oven to 375f/190c
Brush the Chorizo with olive oil and transfer the tray to the oven and bake for 25-30 minutes. Remove from the oven and set aside.
Assembling the burritos:
- 6 large flour tortillas, wrapped in a kitchen towel and warmed in the oven or microwave
- soft cooked beans, or refried beans, warmed For recipe (click here)
- For refried beans recipe (lick here)
- Mexican cotija cheese (or mild Feta), crumbled
- 12 small warm cooked chorizos (2 per burritto), cut in half lengthwise
- sprigs of fresh cilantro leaves
- fire roasted tomato salsa For recipe (click here)
Have all the components assembled before you begin making the burritos.
Place a warmed large flour tortilla on a large flat plate or cutting board.
Spread a generous amount of warm cook beans or refried beans over inner surface of the tortilla, leaving about an inch around the edge of the tortilla as it is.
Place 4 halves (from 2 sausages) on top of the beans in the center of the tortilla from top to bottom.
Scatter the crumbled cheese over the surface as pictured.
Spoon salsa around the center and topping the chorizo. Top with fresh cilantro sprigs to your liking.
Fold about ¾ of an inch of the bottom edge of the tortilla towards the top as pictured. Then fold the left side of the tortilla over the filling, gently tucking the inner edge of the tortilla under the filling as pictured.
Then gently roll the filled burrito until it meets the right side of the tortilla. Spread a small amount of beans near the edge to act as a “glue” before closing the burrito.
Serve promptly while still warm with additional salsa on the table.
If you prefer making the burritos ahead of time, omit the salsa and the cilantro sprigs. Place the burritos on a backing tray and tent the tray with foil and secure the edges tightly. Place the tray in the preheated 300f/150c oven for about 20 minutes. Serve right from the oven with salsa and cilantro sprigs placed on the table.
Just a mention of meatballs and spaghetti is probably going to conjure up a flashback to one of those cafeteria lunch offerings we would all rather forget from our childhood. And of course most of us didn’t have an Italian Nona to cook for us, so we were left with the next best option, the ubiquitous Italian American restaurant versions of meatballs and spaghetti which were just often delicious enough to keep us coming back.
Fortunately, the true glories of meatballs have surfaced in nearly every culture and cuisine throughout the ages. From China’s Qin Dynasty, the Romans, the Persians, and of course the modern day Italian’s cuisine we are all familiar with today.
The recipe that follows does not stray far from the wisdom of the Italian Nona. My one exception is making the meatballs larger than the smaller traditional Italian “polpettes”. I much prefer the tender juiciness of these meatballs that are slowly simmered in a simple traditional “passata” tomato sauce. Serve them as they are or with pasta along with a beautiful crisp salad and you have a perfect pairing for simple meal for any season.
Meatballs…(Basics) makes twelve 2 ½ oz meatballs
- 1 pound/ 455 g best quality ground beef
- 1 pound/ 455 g lean ground pork
- 2 thin slices pancetta, minced
- ½ cup dry breadcrumbs
- 3 tablespoons whole milk
- 1 ½ cups grated Parmigiano-Regiano
- 1 small onion, minced (about ¾ cup)
- 2 small garlic cloves, minced (about 1 tablespoon)
- ½ cup finely chopped Italian parsley leaves
- 1 extra large organic egg, whisked
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes (or more to taste)
- 1 ½ teaspoons flaked sea salt + more to taste
- 1 cup flour
- ¼ cup extra virgin olive oil
- Passata tomato sauce
- 3 bay leaves
In a large mixing bowl combine the ground beef, ground pork, and minced pancetta. Toss with your hands until well combined and set aside.
In a small mixing bowl combine the bread crumbs and milk. Set aside for 5 minutes and then squeeze out the excess milk.
In a medium bowl combine the milk soaked bread crumbs, 1 cup grated Parmegiano-Reggiano, minced onion, minced garlic, chopped parsley, whisked egg, ground pepper, pepper flakes, and sea salt. Toss the ingredients together until well combined. Then scatter the mixture over the ground meats and pancetta.
Using your hands, toss all the ingredients together until they are completely combined. Cover the mixture with cling film and refrigerate for 1 hour.
Once the chilled meatball mixture has firmed up, remove from the fridge, and weigh out 12 2 oz portions. Roll each portion gently between the palms of your hands until uniformly rounded. Do not over compress the mixture as you roll the meatballs. The less densely compacted they are the more tender and juicy they will be when cooked.
Gently roll each meatball in the flour until evenly coated. Shake off excess flour and place the meatballs on a tray. Cover the filled tray with cling film and refrigerate for 30 minutes. This will firm up the meatballs so they retain their shape while browning them.
Preheat the oven to 350 F/ 180 C
Remove the chilled meatballs from the fridge. Place the olive oil in a wide shallow braising pan or oven proof skillet set over medium heat. When the oil is nearly smoking add half of the meatballs to the pan and cook them until evenly browned on all sides. When done remove the meatballs and set them aside on a platter while you brown the remaining meatballs.
Once all the meatballs are browned, pour most of the oil out of the pan and remove any remaining bits left in the pan using a paper towel. The pan should look fairly clean. Add a bit more fresh oil if necessary.
Return the browned meatballs to the braising pan and pour the preheated “passata” tomato sauce into the pan until it nearly covers the meatballs leaving just the tops exposed. Tuck the bay leaves into the sauce and transfer the pan to the oven. The braising can also be done on the stove top if an oven is not an option.
After 30 minutes open the oven door, turn the pan, and add more sauce if needed. Return the pan to the oven for another 30 minutes. When finished the sauce should have thickened somewhat and the tops of the meatballs nicely glazed.
If you are serving the meatballs on a bed of pasta as pictured, have the pasta cooked al dente and ready for serving as soon as the meatballs come out of the oven.
Serving: Place the pasta on individual plates and top with 3 meatballs per serving. Spoon sauce over the pasta and a little over the meatballs. Top each meatball with the remaining grated Parmegiano-Reggiano and serve.
“Passata” Tomato Sauce:
- 2 24 oz bottles or cartons of Italian passata tomato sauce (Mutti brand is very good)
- 2 tablespoons extra virgin olive oil
- 1 ½ to 2 teaspoons sea salt
- freshly ground black pepper
- a pinch of sugar
- ½ teaspoon ground red chile (optional)
- chicken stock as needed
“Passata” describes a process where vine ripe Roma tomatoes are passed through a food mill and then cooked. The process removes the seeds and skin from the tomatoes and once cooked makes a simple tomato sauce with just a few added ingredients.
I highly recommend using imported passata. There are several brands available. Mutti is my favorite and makes a beautiful sauce bursting with flavor.
Place a large saucepan over medium heat. Add the olive oil and when nearly smoking pour in the passata and stir. Once the sauce comes back to a boil lower the heat to a simmer. Stir in the salt, black pepper, sugar, and chile powder if using. Cook for 30 minutes, stirring from time to time. Add hot chicken stock if the sauce needs thinning.
Keep the sauce warm on the stove top to add to the meatballs for braising or for saucing pasta before serving.
You will most likely have left over sauce which you can freeze for later use.