Oozy Berlotti Beans with Italian Agretti
A delicious and healthy bean dish paired with Italian agretti, perfect as a side for pork.
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- •.5 kg Borlotti beansfresh or soaked overnight if dried
- •1 Potatopeeled and mashed
- •1 Tomatoused for juice
- •.5 bunch Bouquet garni
- •6 tbsp Extra virgin olive oil
- •1 tsp Vinegar
- •.5 bunch Parsley(optional)finely chopped
- •.5 bunch Basil(optional)finely chopped
- •.5 bunch Chives(optional)finely chopped
- •.5 bunch Thyme(optional)finely chopped
- •1 bunch Agretticooked in salted boiling water
- 1
Peel and prepare the borlotti beans. If using dried beans, soak overnight with a pinch of bicarbonate of soda.
1h 0m
- 2
Add borlotti beans, potato, tomato, and bouquet garni to a pot. Cover with water and bring to a gentle simmer.
1h 0m
- 3
Simmer for about an hour, then remove the bouquet garni and mash the potato.
1h 0m
- 4
Add mashed potato back to the pot for creaminess. Stir in extra virgin olive oil and vinegar.
5 min
- 5
Finely chop and add parsley, basil, chives, and thyme to the beans.
5 min
- 6
Cook agretti in salted boiling water for one minute, then dress like a salad.
1 min
- 7
Combine agretti with the beans, adjust seasoning, and serve.
5 min
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