Organic Borlotti Beans

Organic Borlotti Beans are very popular in Brazilian and Mexican cusine.

Certified Organic: ACO

Country of Origin: Mongolia


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Organic Borlotti Beans are very popular in Brazilian and Mexican cusine. Borlotti beans are very rich in protein and when mixed with brown rice it become a complete protein meal.
Certified Organic: ACO
Country of Origin: Mongolia

You can use Santos Organics Borlotti Beans to make our:

Here’s another confession! I’m not that keen on ‘roasted’ beetroot. In fact, I’m very fussy and don’t like the soggy texture you often find when eating ‘roasted’ beetroot out and about. Most chefs par-cook the beetroot first, which changes the texture. I know roasting fresh beetroot without par-cooking takes longer, but I think it’s worth it! This salad looks great with cannellini beans, too!

Makes: 4 sides
Soaking time: overnight
Preparation time: 10-15 minutes
Cooking time: approx. 1 hour

1 cup cooked borlotti beans (1⁄2 cup dried, if cooking from scratch), or tinned borlotti beans, rinsed, drained
3 medium beetroot, skin on, scrubbed clean, cut into 2-3cm chunks
1 large red onion, cut into chunky wedges
Quality salt, cracked black pepper, a splash of
Balsamic vinegar and cold-pressed olive oil, for baking
10 snow peas, trimmed and blanched
1⁄2 cup pitted kalamata olives, halved
Lime dressing:
1⁄4 cup lime juice
1⁄2 teaspoon quality salt
1⁄4 cup cold-pressed olive oil
1 teaspoon finely minced garlic
Cracked black pepper, to taste
Preheat oven to 200°C fan forced.
To cook beans from scratch, soak overnight in plenty of filtered water to soften.
Rinse beans, then place in a medium saucepan with plenty of fresh water.
Bring to the boil, then reduce heat to low-to-medium and cook for 50-60 minutes or until beans are soft but not overcooked!
Drain and set aside.
Place beetroot and onion on a large baking tray, and season generously with salt, pepper, balsamic vinegar and olive oil.
Bake for 20-30 minutes, depending on the size of the chunks. (I like to retain a little texture in the beetroot, rather than cooking the chunks until they’re too soft.) Set aside to cool slightly.
Place cooled beetroot and onion in a large salad bowl.
Add the cooked beans, snow peas and olives.
Make the lime dressing.
When ready to serve, pour dressing over the salad and toss to combine.
Tip: You can serve this salad with a baked sweet potato, a green leafy salad, toasted bread or anything you like! It makes a gratifying lunch or dinner or a wonderfully different salad to take to a BBQ.

Lime dressing:
Place all the dressing ingredients in a jar with a lid and shake vigorously until well combined.
Shared with love by….
Anthea Amore, Organic Passion Catering

Weight 25.0000 kg

1kg, 25kg