Borlotti All’uccelletto with Ziti

A Main Course, Vegan post written by on September 6, 2012

borlotti beans

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I’m really late to the bean parade. It’s just that I am a lady if you know what I mean – but there’s one exception, and I will often make such and exception if the cause is beauty. So let me introduce you to the most beautiful bean I know. It is called Borlotti, or cranberry or sometimes even French Horticultural beans despite being quite Italian. I’ve never cooked dried cranberry beans because I will most certainly burn them. I burnt the last batch of dried beans and caused a minor uproar when everybody thought the house was on fire. I have this way of making a mess of the least persnickety things in the kitchen. So, the most convenient solution to this is to gorge on fresh beans while they last. That time is now – the cusp of summer and fall.

Fresh Borlotti beans are like little dinosaur eggs that range from creamy white with little red and pink speckles to solid bright pink; although their coloring is quite fleeting because once you cook them, they all turn white. This is sad, but hey, they taste amazing when fresh. If you’ve eaten dried and canned beans all of your life, this is the time to stop and try some fresh beans. They are creamy and delicate, unlike anything you’ve ever expected from legumes. Plus, they cook in about 20 minutes.

This Tuscan dish is vegan and uses five very simple ingredients: beans, tomatoes, garlic, sage, olive oil. You’ll be tempted to augment it with all sorts of creative and mundane things, but just try it and see what I mean; its comfort is simplicity. All’uccelletto in Italian means “a small bird” so to cook in this fashion is to use the same ingredient, though the bird here is replaced by Borlotti beans. If I ever find myself in Tuscany, I hope an Italian family takes me home and serves me a heaping bowl of this.


Borlotti All’uccelletto

1 1/2 c. fresh Borlotti beans*

4 c. roasted tomatoes**

2 TB fresh sage or 2 ts. dried sage

1/4 -1/2 c. olive oil

3 cloves of minced garlic


+ Cook beans in salted water until tender – about 20 minutes, taste for softness. Save cooking water.

+ Heat 1/4 c. olive oil on medium heat and add garlic, cooking until soft. Add sage and stir to heat for about a minute. Add tomatoes and cooked beans and bring to a simmer. Cook, covered for 25 minutes. Salt and pepper to taste, adding more oil and reserved water to acquire a nice sauce consistency. I never skimp on the oil…

+ Serve over pasta such as ziti for a vegan meal or as a side.

* You can also use dry beans, just be sure to soak them overnight and cook with more care than I do.

** I roast large batches of tomatoes and keep them in the fridge to use as needed. If you have fresh ones, you can certainly put in 2lbs of fresh ripe tomatoes in lieu of roasted ones.

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