Designed to show off a good borlotti bean like the lamon or the saluggia, omitting the bacon or pork belly turns it into a vegan dish.
- 2 litres water
- 500 g borlotti beans, soaked overnight
- 150 g onions, chopped
- 125 g tomato passata
- 90 g bacon / pork belly, chopped
- 30 ml olive oil
- 10 g black pepper
- 1 cinnamon stick
- 3 bay leaves
- 6 sage leaves, whole
- Salt, pinch
- Water, for boiling
Cook beans in a pot of water seasoned with bay, cinnamon and salt until al dente. Drain, set beans aside. Brown bacon or pork and onions in oil over a low heat for ten minutes, add sage, allow to wilt. Increase heat, stir beans into the mixture, then add the passata. Reduce heat, simmer until the sauce thickens, about 20 minutes.
Serve with pasta, garnish with black pepper.