DRIED BORLOTTI BEANS RECIPES

Steps:

• Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a medium pot. Add cold water to cover by 1" (about 2 1/2 cups). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water by 1/4-cupfuls as needed to keep beans submerged, until tender, 35–45 minutes for fresh or frozen and up to 1 1/2 hours for dried. Skim any foam from the surface. Season with salt, pepper, and more oil, if desired. DO AHEAD Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.
• Serve beans warm or at room temperature.

Steps:

• In a large saucepan, heat the olive oil. Add the onion, celery and carrot and cook over moderately low heat, stirring occasionally, until lightly browned, about 20 minutes. Add the beans and prosciutto and cook until sizzling, about 4 minutes. Add the red wine and simmer over moderately high heat until almost evaporated, about 10 minutes. Add the parsley and stock and bring to a boil. Cover partially and simmer over low heat, stirring occasionally, until the beans are almost tender, about 1 1/2 hours. Uncover and simmer over moderate heat until thick, about 30 minutes longer. Discard the prosciutto, season with salt and pepper and serve.