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Recipes with dried borlotti beans

3 recipes that use dried borlotti beans, with photos, step-by-step instructions and cook times. The quickest, Maneštra, takes 120 minutes. It is most often cooked with bay leaves, garlic and onion.

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Maneštra

Farm kitchens across Istria, in north-west Croatia, keep a pot of maneštra on the stove through the cold months, a soup so thick a spoon nearly stands in it. Beans, sweetcorn and potatoes are its heart; in the villages it is usually cooked with smoked pork ribs or bacon, but this version is meat-free, with smoked paprika and a garlicky parsley and olive oil paste (an olive oil twist on the traditional pešt) to give it depth. Expect a sweet, earthy, creamy soup with soft corn kernels and herby green flecks; eat it with crusty bread and a drizzle of Istrian olive oil. The beans must soak overnight before you begin. A common mistake is serving it thin and brothy, so mash some of the potato against the side of the pot near the end. Chef's tip: maneštra is better the next day; loosen it with a little hot water when you reheat.

120 minBalkanSoupsVegan
by KrazyBadal 0 views

Ričet

Ričet simmers in Slovenian school canteens, army kitchens and Julian Alps mountain huts alike: pearl barley and beans cooked down with carrot, celeriac and parsley root until the broth is thick and almost porridge-like. Most cooks in Ljubljana and Carniola make it with a smoked pork knuckle or ribs; this meat-free ričet gets its smoky backbone from smoked paprika and tomato purée fried in oil, and it is vegan. Soak the beans in cold water for 8–12 hours before you start. Serve in deep bowls with rye bread and a little horseradish or a splash of vinegar at the table. Salting at the start is the usual slip, as the beans stay stubbornly firm while the barley turns to mush, so season only once the beans are creamy. Chef's tip: ričet is even better the next day; it thickens overnight, so loosen it with hot water as you reheat.

120 minBalkanSoupsVegan
by KrazyBadal 0 views

Jota triestina

Jota is the soup of Trieste, the port city where Italian, Slovenian and Austrian cooking meet, and it is ladled out all winter in the city's old buffet restaurants and in the Karst villages behind it. Borlotti beans, potatoes and sour sauerkraut cook down into a thick, tangy soup that warms you through when the bora wind blows. The traditional version is cooked with pork ribs or rind; here smoked paprika, caraway and garlic give the smoky depth, so it is fully vegan. Chef's tip: make it a day ahead; like most bean soups, jota tastes better reheated.

120 minItalianSoupsVeganGluten free
by KrazyBadal 0 views

Goes well with dried borlotti beans