BRAISED BORLOTTI BEANS WITH RED PEPPERS, PARSLEY AND BERBERE SPICE

Fresh Borlotti beans

Pistoia is not a big city and I often have problems finding a lot of ingredients that I read about in food magazines and on food blogs. Not Italian ones obviously but others, in my eyes more exotic ones but I have found a small shop where I at least can find some to me untried spices and last time I passed, I bought two new ones, one of them being berbere, an Ethiopian spice mix that smells wonderful. Now I know close to nothing about Ethiopian cooking but that doesn’t hinder me from using their spices and making my own interpretations of how to use berbere. And as I had bought a lot of fresh Borlotti beans and I really like beans and red pepper together, I tried this:

Braised Borlotti beans with red peppers and Berbere

BRAISED BORLOTTI BEANS WITH RED PEPPERS, PARSLEY AND BERBERE SPICE

fresh Borlotti beans but any bean will do
red bell peppers
berbere, ground
parsley, finely chopped
garlic, optional
water, salt
extra-virgin olive oil

– Braise the beans with the garlic and a good picnch of berbere for about 3-4 minutes before adding enough water to cover the beans well. Add salt.
– Leave the beans to simmer until they are soft and the liquid has evaporated, it takes about 25-30 minutes. Add more water f needed.
РDice the bell pepper and add to the beans. Saut̩ for about 2 minutes before adding the parsley.
– Stir and serve.

Braised Borlotti beans with red peppers and Berbere


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