Borlotti bean stew with carrot top pesto
Restaurants | Traditional

Borlotti bean stew with carrot top pesto  

Ingredients:

Borlotti bean stew with carrot top pesto

  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 carrots with tops (carrots finely diced, tops kept for the pesto)
  • 200 g tomatoes (cut into 1-2 cm pieces)
  • 1 tbsp red wine vinegar
  • 240 g cooked borlotti beans (plus the cooking liquid)
  • For the pesto
  • 25 g carrot tops (well cleaned, plus extra to garnish)
  • 25 g basil (parsley, or oregano)
  • 1 small garlic clove (finely chopped)
  • 1 tbsp pine nuts or breadcrumbs toasted
  • 1 tbsp grated parmesan or nutritional yeast
  • 110 ml extra virgin olive oil
  • Bread to serve (optional)
  • To serve: breadcrumbs (lemon zest, chopped herbs, extra virgin olive oil)
  1. To make the borlotti bean stew, heat a heavy based pan with two tablespoons of extra virgin olive oil over a medium-low heat.
  2. Lightly crush two cloves of garlic and add them to the pan still in the skin with a small sprig of rosemary and a bay leaf. Add the carrots to the pan and gently sauté for five minutes, then stir in the tomatoes.
  3. Add the vinegar and bring to the boil.
  4. Next add the cooked beans with 150ml of cooking liquid, bring to the boil with a lid on top and simmer for 5-10 minutes. Remove the lid and continue cooking until the liquid begins to thicken.
  5. Season and serve topped with the pesto and carrot tops.
  6. To make the pesto, finely chop the carrot tops and basil or other herbs and place them in a food processor, along with the garlic clove, pine nuts or breadcrumbs, parmesan, or nutritional yeast and 110ml of olive oil.
  7. Pulse-blend until you have a rough but even texture.
  8. Use immediately or store in a clean, sealed jar in the fridge for up to a week.

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Method:

Borlotti bean stew with carrot top pesto

  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 sprig rosemary
  • 1 bay leaf
  • 2 carrots with tops (carrots finely diced, tops kept for the pesto)
  • 200 g tomatoes (cut into 1-2 cm pieces)
  • 1 tbsp red wine vinegar
  • 240 g cooked borlotti beans (plus the cooking liquid)
  • For the pesto
  • 25 g carrot tops (well cleaned, plus extra to garnish)
  • 25 g basil (parsley, or oregano)
  • 1 small garlic clove (finely chopped)
  • 1 tbsp pine nuts or breadcrumbs toasted
  • 1 tbsp grated parmesan or nutritional yeast
  • 110 ml extra virgin olive oil
  • Bread to serve (optional)
  • To serve: breadcrumbs (lemon zest, chopped herbs, extra virgin olive oil)
  1. To make the borlotti bean stew, heat a heavy based pan with two tablespoons of extra virgin olive oil over a medium-low heat.
  2. Lightly crush two cloves of garlic and add them to the pan still in the skin with a small sprig of rosemary and a bay leaf. Add the carrots to the pan and gently sauté for five minutes, then stir in the tomatoes.
  3. Add the vinegar and bring to the boil.
  4. Next add the cooked beans with 150ml of cooking liquid, bring to the boil with a lid on top and simmer for 5-10 minutes. Remove the lid and continue cooking until the liquid begins to thicken.
  5. Season and serve topped with the pesto and carrot tops.
  6. To make the pesto, finely chop the carrot tops and basil or other herbs and place them in a food processor, along with the garlic clove, pine nuts or breadcrumbs, parmesan, or nutritional yeast and 110ml of olive oil.
  7. Pulse-blend until you have a rough but even texture.
  8. Use immediately or store in a clean, sealed jar in the fridge for up to a week.

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