Fresh borlotti beans cooked in a skillet with red onion

I love shelling fresh beans from the garden, especially borlotti, as they are so pretty!

I usually put fresh beans in soups, or boil them to make a salad (and keep the water for a soup). To cook them slowly in a frying pan takes a bit longer, but they are delicious!

Chop a small red onion and sauté with a little olive oil for a few minutes, then add the borlotti. Stir and add a little water and salt, cover and check form time to time, stirring well and adding more water when needed. It takes about a hour (or more if you simmer on low), so be patient. No need to add tomato paste as the onion will almost melt and make a nice colored sauce. Taste for salt at the end and adjust with black pepper, if you like. 1000 times better than baked beans!

 Photos and recipes by Alessandra Zecchini ©