Fit Borlotti Beans in Olive Oil

By limiting the excessive oil and sugar found in traditional recipes, we keep this classic light and nutritious using only a measured amount of olive oil and the natural sweetness of carrots.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 400g fresh shelled borlotti beans · 508 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 1 medium carrot, diced · 41 kcal in the whole recipe
• 1 medium tomato, grated · 32 kcal in the whole recipe
• 2 cloves of garlic, sliced · 14 kcal in the whole recipe
• Hot water
• Salt to taste
• A few sprigs of fresh parsley, chopped · 4 kcal in the whole recipe

Method

1. Boil the fresh borlotti beans in a pot of water for 10 minutes to release their dark water, then drain.

   

2. Heat olive oil in a pot, then sauté the chopped onions, garlic, and carrots for 5 minutes until slightly softened.

   

3. Add the grated tomato, drained beans, salt, and enough hot water to just cover the beans.

   

4. Cover and simmer on low heat for 30-35 minutes until the beans are tender, then let it cool to room temperature and garnish with parsley.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.