Beanz Meanz Borlotti25th October 2010 • Recipes • Stephanie Donaldson
With rain on the radar I dashed out into the garden and harvested the bulk of the borlotti bean crop. I also picked some tomatoes in the greenhouse and then got back under cover just as the skies opened. After roasting the halved tomatoes in the oven with shallots, garlic, rosemary, olive oil and seasoning, they went through the Mouli Food Mill. The resultant coarse puree was watered down with well-flavoured stock before adding the beans and bringing the mixture to the boil for 3 minutes and then simmering for 45 minutes. We ate some that evening and there are 3 cartons in the freezer for the winter months.