Borlotti Beans with Annatto
Well, to be honest, there is more than just annatto added to these lovely, colorful borlotti beans. And although I am no cook of Mexican food and have only a limited knowledge Mexican cuisine, there are quite a few typical flavors and ingredients that went into making this dish... and I would dare say that the result was pretty darned good- all things considered!
And yes- trust me to take beans with an Italian name, season them with Mexican herbs and spices- and then cook them in an Arabian clay pot! Haha- you know you love it!
What a feast! That is all that I can say!
To make a nice, big bowl of goodness, all I needed was 2 handfuls of fresh Borlotti's, about 1/4 of a small celery root, including the leaves, 4-5" of leek, 1 carrot, 1 bay leaf, 1 shallot, 1 lime, a little fresh cilantro, 1 teaspoon of annatto powder, 1 tablespoon of dried oregano, 1/2 teaspoon of cumin seed, 1/2 teaspoon of chili flakes, 1 tablespoon of tomato paste and some good olive oil.
To make a nice, big bowl of goodness, all I needed was 2 handfuls of fresh Borlotti's, about 1/4 of a small celery root, including the leaves, 4-5" of leek, 1 carrot, 1 bay leaf, 1 shallot, 1 lime, a little fresh cilantro, 1 teaspoon of annatto powder, 1 tablespoon of dried oregano, 1/2 teaspoon of cumin seed, 1/2 teaspoon of chili flakes, 1 tablespoon of tomato paste and some good olive oil.
Peel the carrot and celery root and dice them along with the shallot. Cut the leek into slices... and get ready to get cooking!
This is the fun part- simply put all of the ingredients into your saucepan, or in my case into my tajine- no need to fuss or worry!
Add enough water to cover everything, season with salt and pepper and bring to the boil. Reduce the heat to a low simmer, put on the lid and let them gently bubble away for a full hour.
Next, add the juice of a whole lime and a tablespoon of tomato paste, stir them in well and continue cooking for a further 10-15 minutes.
After that time, the beans will be tender, the vegetables nice and soft and the tomato paste will have gently thickened that beautiful golden annatto broth.
Add a good pinch of finely chopped cilantro and get ready to serve and enjoy!
Serve with a last sprinkle of chopped cilantro, a drizzle of olive oil. a slice or two of lime, a last scattering of dried oregano and a fresh sprig of cilantro as a garnish... what a treat!
Mildly spicy, tangy from the lime and oregano and spicy from the chili flakes and annatto- here's another simple dish to prove to you that comfort food need be anything but boring! Give it a try- and enjoy!
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