Here borlotti reach a roast chestnut-like softness alongside potato, tomato and herbsFriday nights at Pizzeria Remo run like boisterous clockwork. “I think they cook these beans in the pizza oven,” I tell my friend, another Rachel, before going on about ashes and beans in a flask. “Buoni, eh?”Cannellini beans, borlotti beans, kidney, haricot, black-eyed beans ... Various varieties of beans work, but mottled borlotti are particularly good for cooking into an almost roasted-chestnut-like softness for this Patience Gray-inspired stew of beans, potato, tomato and herbs. Remove the lid, cook for another 2 minutes, add 250g of cooked cannellini beans and a cup of their cooking broth, stir and cook uncovered for about 5 minutes.

Source: The Guardian January 02, 2018 12:00 UTC