Borlotti bean Recipe

Here’s the recipe, but you might want to might want to alert your next of kin. Just sayin’. You can make this recipe right after cooking the beans, and use the cooking water immediately to keep the beans moist. If you’re using already cooked and cooled beans, use some warmed stock or water to gently reheat them before cooking. If you’re going by this method, reheat the beans in 2 cups of liquid. This will be enough to warm them and have some left over to add to the beans as they cook.

Ingredients:
3 cups prepared borlotti beans (plus 1 or so cups of cooking water, reserved), warm
1 cup (1/2 medium onion), medium dice
3 garlic cloves, smashed and roughly chopped
3 Tbsp. Mangalitsa lard
Salt and freshly cracked black pepper, to taste

Directions:
Heat 2 Tbsp. lard in a 10”-12” cast iron skillet or heavy-bottomed, wide sauté pan. When melted, sauté onion until soft. Add the garlic and continue to sauté garlic and onion together until golden. Add last tablespoon of lard to the mix and stir well. Lift the warm beans out of their liquid with a slotted spoon and add them to the pan. Stir to combine. Gently mash the beans with a potato masher or the back of a spoon, adding water as needed to keep the beans soft. When beans have reached a soft and somewhat smooth consistency, add salt and pepper to taste. Serve immediately with chips and salsa.

Serves 4-6.