Pod yer Cocos Rose (Borlotti beans...) cook 'em wiv an onion impregnated wiv a girofle; clove to you... and a peeled carrot...when cooked, remove from heat and strain off the liquid... let the beans cool...
Meanwhile get a mixer and stick a large bunch of coriander in it, and give it a blast. Add some shaved garlic cloves, some pecorino cheese grated, or parmesan, and some pine kernels; about 50 grams or so... Jamie Oliver would tell you to warm them first... then drizzle...lovely word...about a glass, of olive oil in it, and season with some salt and fresh ground pepper. Mix it all together and you'll have the most orgasmic coriander pesto...
Then, having soaked some dried raisons in warm water for about 20 minutes, drain them and add to the beans in a large salad bowl. Chop up the cooked carrot and onion and add to the beans as well. Chop finely, one or two red onions and add them. Keep back a few thin strips of red onion to add as decoration.
Add the coriander pesto to the beans and mix well. I think they look good in separate earthenware bowls with a bit of red onion stickin' out...
But you know the rest. Just enjoy.
1 comment:
This looks and sounds superb! I was slightly put off by the quantity of olive oil but your instructions seem to make a substantial quantity so this is a "must try" one for me! Thanks!
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