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   MSGID: 35011.fidonet_cooking@1:105/500 2d7d17de   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Simmered Borlotti Beans & Tomatoes   
    Categories: Beans   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         3    Shalots; chopped   
         2 cl Garlic; chopped   
         1 ts Dried marjoram   
       1/2 ts Cayenne   
     1 1/2 c  Cooked borlotti beans -OR-   
    14 1/2 oz Can beans; rinsed & drained   
              Salt   
              Black pepper; freshly ground   
         3 tb Fresh parsley;   
              - chopped, for garnish   
       
     Dried or canned borlotti beans, also called cranberry or Roman beans,   
     can be found in Italian markets. If unavailable, use pinto,   
     cannellini, or fava beans. I like to serve this dish over noodles or   
     rice. It is also terrific prepared with the addition of diced steamed   
     potatoes.   
        
     Heat the olive oil in a large saucepan over medium heat. Add the   
     shallots, cover, and cook until softened, about 5 minutes. Add the   
     garlic, marjoram, and cayenne and cook, stirring, until fragrant,   
     about 1 minute. Stir in the beans, tomatoes, and salt and pepper to   
     taste. Cover and cook until the flavors are blended and the tomatoes   
     are saucy, about 10 minutes. To serve, transfer to a large serving   
     bowl an garnish with the parsley.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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