Haricot beans (Haricot is the french word for ‘bean’) are another staple of Italian cooking. The most popular varities include the pretty red-and cream speckled borlotti, the small one cannellini and black-eyed beans. All these are used in stews, with pasta and in soups, and borlotti and cannellini are often served as a side dish simply flavoured with extra virgin olive oil.

Ingredients and Method:

Borlotti beans, cooked or canned, drained

Asparagus

Shallots, chopped fine

Garlic, chopped fine

Olive oil

Fresh parsley, chopped fine

Fresh basil, chopped fine

Red wine vinegar

Grated Parmesan cheese

Salt

Cook the asparagus in boiling, salted water until just tender. Drain, cool in cold water, and drain again. Cut the asparagus into pieces about 4cm long.

Heat the olive oil in a saute pan over a moderate heat. Add the finely chopped shallots and garlic. Cook until tender and lightly browned.

Add the drained beans to the pan. Toss over heat until the beans are hot.

Then add the asparagus and herbs. Heat another minute until the asparagus is hot.

Add salt to taste.

Just before serving, stir in the vinegar and add the Parmesan cheese. Serve hot.

Source: Italian cooking recipes