Silverbeet with Borlotti Beans

Silverbeet with Borlotti Beans


1 person made this

An easy and hearty vegetarian bean stew that makes use of fresh silverbeet and dried borlotti beans.

Cathie Victoria, Australia

Serves: 4 

  • 375g dried borlotti beans, soaked overnight
  • 2 tablespoons tomato paste
  • 1 onion, diced
  • 1 carrot, peeled and chopped
  • 1 clove garlic, sliced
  • a few sprigs parsley
  • salt and pepper
  • 1 bunch silverbeet
  • 6 tablespoons parmesan, grated
  • olive oil, for drizzling

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Drain the beans, rinse and place in a pot. Cover with cold water and add the tomato paste, onion, carrot, garlic and parsley. Simmer 1 1/2 hours until the beans are completely soft. Top up the water if necessary. Season with salt and set aside while you prepare the silverbeet.
  2. Strip the silverbeet leaves, discarding the tough white stems. Rinse, drain and chop into large pieces.
  3. Bring a large pot of salted water to the boil and add the silverbeet leaves. Cook a few minutes until the leaves are tender and drain. Add silverbeet to the borlotti beans and stir through. Serve with pelenty of pepper, grated parmesan and a drizzle of olive oil.

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