TOMATO SAUCE
WITH BORLOTTI BEANS

TOMATO SAUCE
WITH BORLOTTI
BEANS

TOMATO SAUCE WITH BORLOTTI BEANS from above

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BORLOTTI BEANS

Borlotti beans are also known as cranberry beans. They are beautiful to look at but lose their beautiful grain when cooked and become a light grey instead. Although they look similar to quail or pinto beans, borlotti beans taste a little nuttier.

TOMATOES CONTAIN LYCOPENE

Wikipedia says: “Lycopene belongs to the class of carotenoids and is found in high concentrations in tomatoes and rose hips. The substance … has a red color, giving tomatoes their characteristic color. Lycopene is one of the antioxidants and is considered a radical scavenger, i.e., it can render certain reactive molecules in the human body harmless.”

TOMATO SAUCE WITH BORLOTTI BEANS from above

PREPARATION

  1. Put on a small pot of water and bring the water to a boil – for cooked beans – canned or dried and then cooked – this step is not necessary.
  2. Peel & chop the garlic cloves
  3. Pour the olive oil  into a water glass; add half of the garlic and the chopped rosemary needles.
  4. Peel the beans and give them a quick rinse – alternatively, open the can of beans, pour the beans into a colander, rinse and drain.
  5. Pour the (fresh) beans into the boiling water (this step is not necessary for cooked beans).
  6. Wash the tomatoes & roughly dice them.
  7. Go ahead and heat the pasta water and add salt; once the water is boiling, add pasta and cook according to package directions.
  8. Cut the onions into small cubes.
  9. Take a high frying pan and heat the 4 tablespoons of olive oil.
  10. Steam the onions and the second half of the chopped garlic cloves in the olive oil.
  11. When the onion cubes become translucent, add the diced tomatoes and the bay leaves and let it simmer for another 10 minutes.
  12. Add the borlotti beans to the sauce and let it simmer for another 10 minutes.
  13. Season the sauce with sugar or date sweetener, iodized salt and pepper.
  14. On the finished plates, each person can drizzle some of the rosemary-garlic oil and top with pine nuts.
  15. And really, there’s no need for Parmesan – but if you can’t do without, now’s the time to do it: Here‘s a wonderfully simple recipe to make vegan parmesan yourself

INGREDIENTS FOR 4 SERVINGS

100 ml olive oil, e.g. the award-winning Venta del Barón olive oil recommended by Bas Kast.

2 sprigs rosemary, chopped

2 cloves of garlic

500 g fresh borlotti beans – alternatively a 400 g can of borlotti beans or soak about 250 g dried borlotti beans overnight and cook them the other day according to

instructions

4 tablespoons olive oil, you can also use a good but simpler olive oil like this one for example

2 large red onions

1 kg of cherry tomatoes – if you want to do it really well, you can also use San Marzano or Mandarin tomatoes (high lycopene content) – and if you need to do it quickly, just

use 2 400 g cans of tomatoes.

2 bay leaves

about 1 tablespoon sugar for seasoning – even better is 1 tablespoondate sweetener

iodised salt, e.g. Cerebos (sea salt usually contains a lot of microplastics)

pepper, freshly ground

500 g gluten-free fusilli.

Parmesan cheese or vegan Parmesan cheese

50 g pine nuts

Vegan parmesan (here is a very simple recipe to make yourself)

LEARN MORE

BORLOTTI BEANS

Borlotti beans are also known as cranberry beans. They are beautiful to look at but lose their beautiful grain when cooked and become a light grey instead. Although they look similar to quail or pinto beans, borlotti beans taste a little nuttier.

TOMATOES CONTAIN LYCOPENE

Wikipedia says: “Lycopene belongs to the class of carotenoids and is found in high concentrations in tomatoes and rose hips. The substance … has a red color, giving tomatoes their characteristic color. Lycopene is one of the antioxidants and is considered a radical scavenger, i.e., it can render certain reactive molecules in the human body harmless.”

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