Borlotti bean puree with olives and radicchio

all details

Great on its own with chunky toast or as an accompaniment to grilled meats, fish or vegetables.

Ingredients

  • 200g shelled fresh borlotti beans
  • 200g potatoes, washed, skin on
  • 8 tbsp extra virgin olive oil
  • 1 red onion, peeled and diced
  • 1 small head radicchio, trimmed, chopped
  • 50g large green olives, pitted, chopped
  • 2 tbsp white wine vinegar
  • Salt and pepper

Method

Place borlotti beans in a pot, cover with water, bring to the boil. Reduce heat to a simmer and keep cooking for 30-40 minutes until tender.

Steam potatoes until they can be pierced easily with a skewer. Strain beans, reserving 1 cup cooking liquid.

Peel potatoes and mash with beans, half the olive oil and a little cooking liquid. Heat remaining olive oil in a pan and gently fry onion until soft.

Add radicchio and fry until wilted. Stir into puree with olives and vinegar. Season to taste.

Wine: Aged semillon or chardonnay

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  • Cuisine - Italian

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