What a pleasant surprise to find fresh borlotti beans in the farmers’ market! These were from Italy; they aren’t be harvested yet in our region. I love their firm exteriors and creamy interiors! Inspiration for this recipe comes from Sweet Almond Tree http://sweetalmondtree.blogspot.fr/2013/05/borlotti-beans-in-mediterranean-bean.html. I liked this recipe because of the thick sauce.
As we’re leaving on Wednesday to join my husband in Stuttgart and catch the plane to the U.S., I adjusted the recipe according to what I needed to use in the refrigerator; uncooked chicken thighs, fresh tomatoes and leeks.
Dried beans just can’t compare to the fresh ones. When I get back, I’m going to shell and freeze some to tide us over the barren seasons 🙂
Open face style!
Fresh Borlotti Beans
2 chicken thighs
1 large purple onion, chopped
4-5 cloves garlic, chopped
2 small leeks, chopped
1 glug olive oil
1 bunch parsley, leaves…
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