Fresh Stewed Borlotti Beans Food

STEWED BORLOTTI BEANS

Steps:

• Heat the oil in a 3-quart saucepan. Add the onion and garlic and sauté on medium heat until soft. Stir in the mustard seeds, caraway and cumin. Cook a minute or so, then stir in the beans and thyme. Add 4 1/2 cups stock, bring to a boil, then reduce to a very low simmer. Cut pastrami into 6 pieces and add.
• Simmer, stirring from the bottom occasionally to make sure the beans are not sticking, adding a little more stock as needed. After an hour, season with salt and pepper. Simmer another 45 minutes to an hour, until the beans are tender and the broth has thickened and reduced and is no longer soupy.
• Scoop a half cup or so of the stew into a small dish, mix well with the Dijon mustard and stir back into the pot. Thin with additional stock if needed before serving.

FRESH STEWED BORLOTTI BEANS

Steps:

• Remove the beans from the pods and place in a bowl.
• In a heavy saucepan, heat the oil and add the pancetta, celery and onion.
• Cook until soft, then add the garlic and cook just until fragrant.
• Add the shelled beans and stir to coat in the oil mixture.
• Next add the can of tomatoes, chopped parsley, plus one can full of water.
• Bring to a bowl and then decrease the heat to medium low.
• Cook until the beans are softened but not yet mushy, about 1 hour, adding additional water if the mixture becomes too dry.
• Once cooked, remove the beans from the heat and season with salt and pepper.
• Stir in the remaining chopped parsley.
• Before serving drizzle with some additional extra virgin olive oil.