Borlotti beans with spinach and parmesan
A delicious side dish to complement any meal.
Borlotti beans with spinach and parmesan. Photo: Jennifer Soo
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2 cups dried borlotti beans.
5 cups water.
1 celery stalk, cut in half.
4 sprigs thyme.
2 tbsp extra virgin olive oil.
1 tbsp white wine vinegar.
1 bunch English spinach, roughly chopped.
Sea salt and freshly ground black pepper.
50g parmesan cheese, shaved.
Place in a large saucepan with the beans, water, celery, thyme and olive oil. Bring to the boil, then turn the heat down and simmer, covered, for about 45 minutes, or until the beans are tender (add a little extra water if it gets too dry).
Remove the tomatoes and celery and set aside. Discard the thyme sprigs. Drain the beans (set aside) and reserve the liquid.
In a food processor or blender, whiz the tomatoes, celery and reserved cooking liquid. Add the vinegar. Pour into a saucepan and heat gently. Add the spinach and cook until just wilted. Add the beans to the spinach mixture, mix well and season to taste.
Serve topped with shaved parmesan.