Borlotti beans with vegetables and pine nuts / Borlotti bonen met groentjes en pijnboompitten

What’s making this dish delicious is the combination of the Borlotti beans, pine nuts, sun-dried tomatoes and fresh vegetables. Try preparing it with uncooked beans instead of beans from a can. I buy my beans from barrels at the market, transport them in paper bags (that I re-use), and keep them in glass jars. No plastic, no waste.

Type: dinner

Season: autumn, summer

Ingredients for 4-6 servings

  • 200gr Borlotti beans
  • handful of pine nuts
  • 1 big eggplant
  • 1 big zucchini
  • fresh and chopped parsley
  • 100gr sun-dried tomatoes
  • 1 spoon of oregano
  • 1 spoon of marjoram
  • 1 spoon of basil
  • peper and salt

Ingrediënten voor 4-6 porties (Dutch)

  • 200gr Borlotti bonen
  • handvol pijnboompitten
  • 1 grote aubergine
  • 1 grote courgette
  • vers geknipte peterselie
  • 100gr zongedroogde tomaten
  • 1 eetlepel oregano
  • 1 eetlepel marjolein
  • 1 eetlepel basilicum
  • peper en zout

Recipe

  1. When using beans that are not cooked yet: wash the beans the evening before. Keep them overnight in a big sealed pot of water.
  2. Chop the eggplant, zucchini and sun-dried tomatoes in small blocks.
  3. When using beans that are not cooked yet: take the beans out of the fridge and wash them again. Cook the beans in a pot with a bit of olive oil for roughly 90 minutes (if you squeeze a bean between your fingers it should be soft).
  4. Add a bit of olive oil in a pan. Add the eggplant, zucchini and sun-dried tomatoes. Cook until they are soft.
  5. Add the beans and pine nuts.
  6. Add the spices and parsley.
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