1 tb Olive oil -OR-
1/4 c Water
3 Shalots; chopped
2 cl Garlic; chopped
1 ts Dried marjoram
1/2 ts Cayenne
1 1/2 c Cooked borlotti beans -OR-
14 1/2 oz Can beans; rinsed & drained
Salt
Black pepper; freshly ground
3 tb Fresh parsley;
- chopped, for garnish
Dried or canned borlotti beans, also called cranberry or Roman beans,
can be found in Italian markets. If unavailable, use pinto,
cannellini, or fava beans. I like to serve this dish over noodles or
rice. It is also terrific prepared with the addition of diced steamed
potatoes.
Heat the olive oil in a large saucepan over medium heat. Add the
shallots, cover, and cook until softened, about 5 minutes. Add the
garlic, marjoram, and cayenne and cook, stirring, until fragrant,
about 1 minute. Stir in the beans, tomatoes, and salt and pepper to
taste. Cover and cook until the flavors are blended and the tomatoes
are saucy, about 10 minutes. To serve, transfer to a large serving
bowl an garnish with the parsley.