Sunday, August 1, 2010

Slow cooked Borlotti Beans with Nutmeg

The ultimate in slow food cooking, this recipe needs to be started at least a day and a half ahead of eating it.
1 tablespoon extra virgin olive oil
1 cup dried borlotti beans
6 rashes of prosciutto, roughly cut
4 cloves of garlic
freshly grated nutmeg
bay leaves
Salt or grated parmesan to taste

Special Utensils
A ceramic or cast iron enamel pot with a good fitting lid.

1. Soak borlotti beans in cold water overnight or for at least 8 hours. Drain.
2. Set oven to 150 degrees celsius.
3. Place oil in bottom of pot.
4. Crush whole garlic with the back of a knife and put in bottom of pot (still whole or in large chunks), followed by strips of prosciutto.
5. Grate at least a teaspoon of nutmeg on the bottom.
6. Place beans on top and bay leaves.
7. Pour enough cold water to come just above the beans.
8. Place pot in oven and cook for around 6 hours. Let beans stay in oven until the oven is completely cool. Wait at least another 12 hours before eating, although if you're really hungry you can eat them straight away.

Salt to your taste, or use parmesan cheese. Great with fresh chunky bread or as an accompaniment to meat or polenta type dishes.