Spicy Potatoes, Borlotti Beans & Peppers

This is a simple dish that can be enjoyed as a main course if you are veggie or it can complement a nice meat or fish meal. The secret for the success of this one is in the ingredients you chose. I opted for Romano Peppers, a sweet variety of yellow potatoes and Tropea Onion. All the variants I chose are rather sweet and complement really well the spiciness of the chilly giving you a lovely and balanced flavour.

You can chose to use dry beans for this one or simply use tinned ones. I used tinned borlotti beans just because I haven’t been very organised with my kitchen prep lately. No problem because tinned borlotti will work just fine!

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Ingredients

1 tin of borlotti beans
2 Romano peppers
2 big potatoes
1 red Onion (I used Tropea)
2 garlic cloves
1 fresh chilli
1 tbsp of dried chilli flakes
1 handful of parsley
500 ml of vegetables stock
Salt & Pepper
3 to 4 tbsp of olive oil

Step by Step

• Peel and cube the potatoes and chop the peppers

• Prep your stock and set it aside

• Thinly slice the onion and cut the cloves of garlic in half

• Sauté the onion and garlic with the olive oil for a few minutes

• Drain and wash your borlotti with fresh water

• Add the peppers, beans and potatoes to your sauté

• Season with salt and pepper and add a ladle of vegetable stock. You won’t use all the 500 ml of stock. You only need it to make sure that that the veggies don’t stick. Make sure your check on the frequently and if they start sticking to the pan add another ladle. You will have to repeat this a few times

• Cook for roughly 20 to 30 mins. It’s ready when the potatoes are done

• Once ready, add in your chilli flakes, your sliced fresh chilli and thinly chopped parsley

• Toss on medium high heat for a couple of minutes

• You can either dive into it straight away or I suggest you let it cool down to room temperature and allow the flavours to mix and develop

• This dish is also delicious eaten the day after and even fresh out of the fridge
  

Tips & cheats

If you want to use dry borlotti beans you will need to first soak them in water for 10 to 12 hours and after that boil them for roughly 40 mins. Once you’ve done this you can follow the recipe above.

Stock is not a mandatory. You can substitute with plain water if you prefer.

This recipe will work with any other kind of bean and even chickpeas.