TABELIAAUTHENTIC RECIPE
Fagioli Borlotti al PomodoroBorlotti Beans in Tomato Sauce
A traditional Veneto dish of beautifully mottled borlotti beans simmered with sage, garlic and tomatoes. Their creamy, clinging texture meets tomato acidity, making them especially good beside red meat.
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Ingredients (4 servings)
- Canned borlotti beans400 g
- Canned whole tomatoes200 g
- Sage5 leaves
- Garlic2 cloves
- Extra virgin olive oil4 tbsp
- Salt1 pinch
Method
Preparation
Prepare the beans and tomatoes
- 1 Drain the borlotti beans in a colander, rinse well and drain again.
- 2 Roughly crush the whole tomatoes by hand inside the can.
Aromatic base
Infuse with garlic and sage
- 1 Heat the extra virgin olive oil in a pot over low heat, add crushed garlic and sage, and sauté for 2 minutes to flavor the oil.
Caution
Take care not to burn the sage.
Simmering
Simmer the beans in tomatoes
- 1 Add the whole tomatoes and simmer over medium heat for 5 minutes.
- 2 Add the borlotti beans and simmer over low heat for another 20 minutes, until they have slowly absorbed the tomato flavor.
Finishing
Finish with salt and oil
- 1 Season with salt and finish with a drizzle of extra virgin olive oil.
Ready when
Delicious warm or at room temperature.
About this dish
In rural Veneto, borlotti beans appear on the table in autumn. These mottled beans have long been valued in household stews, both freshly harvested and dried for storage.
Fagioli borlotti al pomodoro is a rustic contorno combining beans with tomatoes. In Veneto, bean dishes often sit beside polenta or meat, revealing a northern Italian rural food culture sustained by grains and legumes.
Still enjoyed in autumn and winter home cooking, the sweetness of the beans and acidity of the tomatoes make a satisfying plate without meat. This bean dish belongs both to preserved foods and to seasonal eating.
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