Borlotti Beans with Olive Oil

A very tasty main course !


  • 1 pound of borlotti beans

  • 1 cup of olive oil

  • 1 medium yellow onion, chopped

  • 3 tsp tomato paste

  • 2 large tomatoes, diced

  • 2 garlic cloves minced

  • 2 tsp sugar

  • 1 tsp salt

  • plus water (see directions)


  • Boil the beans for 10 minutes and drain.
  • Then add olive oil, onion and garlic to a pan and sauté them for 2 minutes.
  • add the tomato paste and diced tomatoes, followed by the beans, sugar, salt and some water, enough to cover them.
  • Let the water come to a boil and then simmer until the kidney beans are soft, but not mushy.
  • Let it cool in the pan, then pass to a serving dish and decorate with parsley.

Always tastier after waiting a day in the fridge ! – Bon appetit !

Recipe donated by Montreal-Lakeshore Rotarian, Deniz Veral