Dale Shipp wrote to Michael Loo <=-

I see two problems with this recipe: First, what are borlotti beans? Second, they are not in the ingredients list and so no idea how much to use. In the stores here in the USA, most dried beans are sold in one pound bags -- but given the source I'm not sure that would have been
true where they were.

The borlotti bean is a variety of common bean first bred in Colombia as
the cargamanto. It is also known as the cranberry bean, Roman bean,
Romano bean, saluggia bean, gadhra bean or rosecoco bean. It's a dappled
white and red bean related to the kidney and pinto beans. A common bean
in Italy for use in soups or w/pasta.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FRESH BORLOTTI BEANS WITH EGGPLANT AND CAPSICUM
Categories: Sidedish, Vegetables
Yield: 10 Servings

Submitted By SHERREE JOHANSSON On 08-22-94

There's a name I've not seen in yonks. R.I.P. Magnus.

I've made this recipe (similar to your example but vegan) a couple
times when I was trying to impress a meatless toots I was dating with
my cooking chops.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aubergine & Borlotti Bean Casserole
Categories: Beans, Vegetables, Mushrooms, Herbs, Vegan
Yield: 5 servings

1 tb Oil
2 md Onions; quartered
1 cl Garlic; crushed
250 g (8 oz) Chestnut mushrooms;
- halved
2 Aubergines; in lg chunks
400 g (14 oz) tin borlotti beans
75 g Brown sugar
+=OR=+
75 g Molasses
1 ts Smoked paprika
100 ml (3 1/2 fl oz) vegetable
- stock
2 tb Tomato ketchup
1 tb Dijon mustard
30 ml (1 1/4 fl oz)sherry vinegar
1 tb Fresh parsley; chopped
Flatbread; to serve

Heat the oil in a heavy-based frying pan. Fry the onions
and garlic on a medium heat for five minutes or until
golden-brown and softened.

Add the mushrooms & aubergines and cook for 10 minutes.

Stir in the borlotti beans, muscovado sugar, * paprika,
vegetable stock, molasses, * tomato ketchup, mustard,
sherry vinegar and parsley and bring to the boil. Cover
and simmer for 45 minutes.

Serve with flatbreads.

* When I made this dish the first time I found that
the original call for brown sugar AND molasses resulted
in a dish that was far too sweet for my taste. Pick one
or the other. - UDD

Serves 4 - 6

RECIPE FROM: https://www.bbc.co.uk

Uncle Dirty Dave's Archives

MMMMM

... Contraceptives should be used on every conceivable occasion.

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On 11-06-19 12:42, Dave Drum <=-
spoke to Dale Shipp about Borlotti Beenz was:Orange <=-

I see two problems with this recipe: First, what are borlotti beans?

The borlotti bean is a variety of common bean first bred in Colombia
as the cargamanto. It is also known as the cranberry bean, Roman bean, Romano bean, saluggia bean, gadhra bean or rosecoco bean. It's a
dappled white and red bean related to the kidney and pinto beans. A common bean in Italy for use in soups or w/pasta.

Have you seen them in USA stores? Have you ever had them? Do they
taste like kidney, pinto or the small red beans I use in my chili?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beef and Beans
Categories: Main dish, Meat, Quick bread
Yield: 4 Servings

1 lb Ground Beef
1 cn Ranch Style Beans
Shreaded Cheese

Brown ground beef and drain grease. Add beans and allow to simmer.
Add cheese and allow cheese to melt.

From: Carl Berger Date: 07-08-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:31:52, 07 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I see two problems with this recipe: First, what are borlotti beans?

The borlotti bean is a variety of common bean first bred in Colombia
as the cargamanto. It is also known as the cranberry bean, Roman bean, Romano bean, saluggia bean, gadhra bean or rosecoco bean. It's a
dappled white and red bean related to the kidney and pinto beans. A common bean in Italy for use in soups or w/pasta.

Have you seen them in USA stores? Have you ever had them? Do they
taste like kidney, pinto or the small red beans I use in my chili?

Yes - as cranberry beans. Yes. Not especially like any specific bean. I
am not familiar with the "small red beans I use" so can't speak to that.

I find them much like pinto or navy (cannelini) beans in texture. They certainly are much prettier "dry" than when cooked. I find that with
most beans flavour depends on how they are cooked and with what herbs,
meats, etc.

Borlotti/cranberry beans will work well here. If you like your baked
beenz a bit zippy - substitute Red Gold's new(ish) Sriracha ketchup. If
there is no Sriracha ketchup on hand just mix rooster sauce and ketchup
50/50. Yuuuuuummmmmmm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Baked Beans
Categories: Beans, Vegetables, Pork, Herbs
Yield: 10 Servings

3 c White (Navy/Michigan) beans;
- cooked w/bay leaves and
- thyme
1 lg Yellow onion; diced 1/8" *
12 oz Red Gold ketchup
2 tb Spicy brown mustard
1 c (packed) lt. brown sugar
1/4 c Br'er Rabbit Molasses
1 ts Cider Vinegar
Salt & Pepper
1/2 lb Thick sliced bacon

* Using a Vidalia Onion Chopper (as seen on TV) or
similar with the 1/8" plate really speeds this along.

Combine beans, onion, ketchup, mustard, brown sugar,
molasses, vinegar, salt & pepper in a 3 qt casserole.

Top with strips of bacon in a lattice pattern. Cover
with aluminum foil. Bake at 350°F/175°C for 1 1/2 hours.
Remove foil for last 30 minutes of baking to crisp up
the bacon.

Serve hot or cold.

Makes enough for two meals. If all the bacon is taken
at the first meal - fry up more to use with the left
overs.

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Dale Shipp to Dave Drum <=-

cranberry bean

Have you seen them in USA stores?

I have never seen them fresh in the pod in my stores, just dried and
canned.

Do they taste like kidney, pinto or the small red beans

They loose their pretty striped colours when you soak and cook dried
ones. They then look and taste like pintos.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilean Cranberry Bean Stew
Categories: Latin Amer, Native, Stews, Corn, Beans
Yield: 6 Servings

1 1/2 c Dried cranberry beans
2 lg Onions, chopped
4 Cloves garlic, minced
2 tb Oil
1 ts Dried basil, crushed
1 ts Salt
1/2 ts Crushed red pepper
1 lb Winter squash, peeled,
Seeded, chopped
4 Ears worth of fresh
corn kernels or
2 c frozen corn

Rinse beans in a colander. Bring beans and 4 1/2 cups water to
boiling in a Dutch oven; reduce heat and simmer, uncovered, for 2
minutes. Remove from heat, cover, and let stand for 1 hour. Drain
and discard the liquid. Add 4 1/2 cups fresh water; bring to
boiling. Reduce heat and simmer about 2 hours or until beans are
tender.

Meanwhile, cook onion and garlic in hot oil until tender. Add
basil, salt, and red pepper. Stir onion mixture into beans. Add
squash and corn; cover and cook 15 minutes more or until squash is
tender.

From: Anne Benedict Ballinger

MMMMM

Cheers

Jim


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On 11-10-19 20:06, Jim Weller <=-
spoke to Dale Shipp about Borlotti Beenz <=-

cranberry bean

Have you seen them in USA stores?

I have never seen them fresh in the pod in my stores, just dried and canned.

There are not too many beans that are available fresh in our stores.
One exception was near New Year's Day when I got sent to the market at
the last minute to get some black-eyed peas to make Hoppin John soup.
The store was out of dried, but did have some fresh in bags. They were
not the same at all in the recipe. I don't recall why not, but I did
get told about it.

Do they taste like kidney, pinto or the small red beans

They loose their pretty striped colours when you soak and cook dried
ones. They then look and taste like pintos.

OK, good to know.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Barbecued Beef and Bean Soup
Categories: Soups/stews, Meats, Main dish
Yield: 8 Servings

2 lb Beef sirloin tip roast
- cut into 1/2 inch cubes
1/2 ts Pepper
3 c Chopped onion
64 oz Canned tomatoes with juice
-- chopped
3 Garlic cloves; minced
48 oz Canned pink or pinto beans
-- drained
2 tb Vegetable oil
14 oz Roasted red bell peppers
- drained, rinsed & chopped
2 tb Chili powder
3 1/2 c Beef broth
2 tb Ground cumin
1/4 c Molasses
1/4 ts Ground cloves
2 ts Cider vinegar; to taste
1 ts Salt
1 tb Tabasco

Seasoned with a hint of Tabasco, molasses and cider vinegar, this soup
has a special flavor and assembles quickly.

Brown beef, onion and garlic in oil in Dutch oven over medium heat.
Stir in chili powder, cumin, cloves, salt and pepper. Add tomatoes,
beans, peppers, broth, molasses and Tabasco. Simmer over low heat for
1 1/2 hours, partially covered, stirring occasionally. Stir in
vinegar and serve.

Serving Suggestion: Sourdough Bread and Vegetable Relishes..

* COOKFDN brings you this recipe with permission from:
* Texas Beef Council -- http://www.txbeef.org

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:49:55, 11 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

The store was out of dried, but did have some fresh in bags. They
were not the same at all in the recipe. I don't recall why not, but I did get told about it.

I buy the fresh frozen ones, along with baby limas, in Anchorage. They need to
be cooked. A little Salt/Pepper/Bacon grease/Liquid smoke, OK butter for the limas maybe, and cook till done. Unfortunately I haven't found any here in Lake Havasu, but I'll admit I haven't done much searching yet. So far I've been gone more than here.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

Cranberry beans ...

I have never seen them fresh in the pod in my stores, just dried and canned.

There are not too many beans that are available fresh in our stores.

Same here. I can get green string beans year round and semi-local
yellow wax beans on a seasonal basis. That's it.

But the variety of both canned, dried and frozen is pretty good.
Lately though lima beans have disappeared and edamame has replaced
them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Pea Dumplings
Categories: Dumplings, Cheese
Yield: 6 servings

1 c Peas, thawed if frozen
1/4 c Grated Parmesan cheese
1/2 ts Dried basil
Pepper to taste
18 Wonton wrappers
1 tb Olive oil
Water

Preheat oven to 350 degrees F. In a food processor, combine peas,
cheese, basil, pepper and blend until combined (looks like coarse
sand). Spoon approximately one teaspoon onto the center of a wonton
wrapper. Using your fingertip, wet the edges of the wonton wrapper
and fold over to form a triangle, pressing edges to seal. Place on a
sheet pan and brush with olive oil. Repeat until all the filling is
used up. Bake for 15-18 minutes or until golden brown.

Adapted from Parenting magazine

RACHEL GURK

From: Www.Rachelcooks.Com/

MMMMM


Cheers

Jim


... I am rather catholic here: chili can contain beans or not.

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