Silverbeet with Borlotti Beans
Silverbeet with Borlotti Beans
An easy and hearty vegetarian bean stew that makes use of fresh silverbeet and dried borlotti beans.
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour30min ›
Ready in:1hour45min
- 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.
- Strip the silverbeet leaves, discarding the tough white stems. Rinse, drain and chop into large pieces.
- 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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