Borlotti Beans | Bunbury Farmers Market

Baked Bean & Chorizo Breakfast

Ingredients:
1 tablespoon olive oil
1 large brown onion diced
1 teaspoon minced garlic
1 pack of Mondo Doro Chorizo chopped
6 ripe tomatoes
1 nadine potato diced
1 ½ cups of chicken stock
250gm borlotti beans soaked overnight and rinsed
Flat leaf parsley chopped finely to garnish
Salt & pepper, to taste

Method:
Heat a frying pan and add the olive oil. Sauté the onions and garlic until transparent then add the chorizo, tomatoes, potato and stock and allow to simmer until the potatoes are tender. Stir through the beans and pour the mixture into a baking tray. Cover with foil and bake for appox. 45 minutes to an hour or until beans are tender. Season to taste and sprinkle with the chopped parsley.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Linley Valley Pork Scotch Fillet with Beans & Cabbage

Ingredients:
Pork Fillet
1 tbsp. olive oil
1 tbsp. butter
2 onions, chopped
3 cloves garlic, crushed
250gm Borlotti beans, soaked overnight
1 packet Caccitore chopped small pieces
1 – 1.5 litre chicken or vegetable stock
½ Red Cabbage finely chopped
½ Green Cabbage finely chopped
Salt & pepper
½ cup Fresh parsley roughly chopped

Method:
Cook the pork fillet as you would a steak (to your liking). Then for the beans & cabbage heat the oil and butter in a large, lidded oven proof pot and slowly sauté the onion and garlic until tender. Add the beans, sausages and enough stock to cover mixture. Place the lid on top then pop into a 180° oven. Bake until the beans are tender, approximately 2 – 2.5 hours topping up with additional stock if necessary. Stir in cabbage, put back in oven for 20 minutes covered, then uncover and cook further 15 minutes till top is just starting to turn golden. Serve on plate topped with parsley and your pork fillet.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Chilli Con Carne

Ingredients:
1.5kg beef mince
1 tblspn olive oil
2 onions, chopped
4 garlic cloves, chopped
1 ½ tsp ground cumin
1 ½ tsp ground coriander
2 tsps dried oregano
1-2 tsp chilli flakes (or more if you like it hot!)
12 fresh tomatoes, chopped or 2 cans
1 cup of beef stock
1 ½ cups borlotti beans soaked overnight or 2 cans
Mission Corn Chips

Method:
Heat the oil in a large pot and fry the onion and garlic until tender. Add the beef and cook stirring until browned then sprinkle in the spices and oregano and cook for a further 2 minutes. Finally, add the tomatoes, stock and beans then pour everything into a baking dish, cover with foil and place in a 180° oven for 1 hour and 15 minutes. Uncover then place back in to finish cooking for a further 15 minutes. Serve with corn chips.

Serves: 6-8

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: