Rosecoco Beans are normally found in their dried form. Their deep pink colour skin is flecked with beige and brown. Rosecoco beans are also called borlotti beans, Straip Beans, Saluggia Beans, Roman Beans, and Crab Eye Beans. Rosecoco beans are an ideal ingredient for soups and curries, as well as casseroles.
Rosecoco Beans with Pasta, Olives and Cherry Tomatoes
1 cup Rosecoco Beans (soaked overnight), Salt per taste, 1/4 cup extra virgin olive oil (plus more for serving), 2 garlic cloves (minced), 1 tbsp tomato paste, 8 cherry tomatoes (halved), Pinch of dried oregano, 1/2 pound tubetti or other pasta, 12 pitted black olives, freshly grated cheese for serving.
1. In a medium saucepan, cover the beans with 2 inches of water and bring to a boil until tender. Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt. Drain the beans, reserving the cooking liquid.
2. Heat 1/4 cup of the olive oil in a large saucepan. Add the garlic and cook over moderate heat until golden. Add the tomato paste and cook for 1 minute (mix well). Add the cherry tomatoes and oregano and cook for 3 minutesthen add the beans and 1/4 cup of their cooking liquid and simmer for about 5 minutes. Add 1/4 cup more of the bean cooking liquid and simmer for 3 minutes. Season with salt.
3. Meanwhile, in a large pot of boiling salted water cook the pasta until cooked. Drain well.
4. Add the pasta to the beans along with another 1/2 cup of the cooking liquid. Simmer for 1 minute and add the olives. Add more cooking liquid if necessary to coat the pasta and beans with a sauce.
Net Weith: 500g