I had to edit the name of these beans as I translated them wrongly from Greek to Cannellini instead of borlotti. Thanks Mabel!
I have a brilliant greengrocer just near work and today I saw they had big bags of fresh, ready podded borlotti beans, which are called barbounia because of their mottled red colour when uncooked (like the fish red mullet is called barbounia) or xantres because the look like beads – xantres being the Greek word for bead. I got nearly 2 kilos for 4 euros, which is a bargain if you consider the labour saved as well.
Also, and most importantly, I love them for their rich creamy flavour. Most of them have gone into making Anna Jones’ veggie chilli but I also ran up a bean spread because it makes an ace snack. You can tweak with your own flavourings but mine as is came out very fresh tasting. I’ll be spreading mine on sourdough toast or on plain bread with some mayo and sliced cucumber.
1 1/2 cups of freshly boiled borlotti or 1 tin drained
2 cloves of garlic
1/2 small red onion
a handful of flat leaf parsley
a small handful of fresh coriander
a good pinch of cumin and smoked paprika or so
a good glug of EVO oil or 2
juice of 1 small lemon
a little salt
Put the lot in a multichopper or blender and pulse until smooth, or as smooth as you like. If it seems a bit too stiff, add a tablespoon of cold water and pulse again to loosen. Decant to a container and chill. Will last 3 to 4 days. You can freeze some too.