Borlotti are probably my favourite beans – even though in the UK, it’s a struggle trying to get hold of them fresh unless you grow your own. I still love the dried or tinned variety though –it’s the plumpness and the velvety, almost chocolatey flesh that does it for me.The earthiness of beetroot turns out to be a good foil for these little guys. Pecans add a buttery sweetness.
I try to remember to soak, and therefore use, dried beans when planning to make dips or hummus, but invariably end up grabbing a tin of pulses at the last minute. As such, the amount of borlotti beans I’ve suggested below is the net weight of a standard 400g tin. But this is such an easy, iterative recipe, the ratio of beans versus beetroot is up to you – go with your taste buds. Equally, add more pecans, use a nut butter – or leave the nuts out altogether.
Dill, mint and coriander get on exceptionally well with beetroot – use all three if you have them!
240g borlotti beans (cooked weight)
2-3 medium/large beetroots – mine weighed around 350g
2 garlic cloves – crushed
Juice of 1-2 lemons
- Chop the stalks and roots off the beetroot, slice them in half and boil until soft in lots of water. This will take a good half an hour.
- Slip the skins off after boiling – so much easier than peeling first – and dump in the food processor or a bowl if using a handheld mixer.
- Rinse the beans with boiling hot water if using the tinned variety. Tip in with the beetroot and add the remainder of the ingredients, reserving a few herb leaves. Blend until smooth and garnish with any leftover herbs.