Borlotti beans in tomato and aubergine sauce

Ingredients

200g. of Valfrutta dried Borlotti beans - Classic Products range
½ aubergine
2 spoonfuls of Valfrutta Fine Pulp
1 shallot
1 small bunch of basil
oil and salt

Difficulty

easy

Preparation and cooking time

45-60 min

Suitable for

Vegetable lovers, Celiac disease sufferers, Lactose intolerance sufferers, Children 3-6, Children 6-12, Teenagers, Adults

Recipe for:

4 People

Occasion:

Family dinner

Prepare this recipe with:

Borlotti beans - The Classic Dishes range

Classic Borlotti beans, ivory or pink in colour with reddish-brown mottling and a high protein content. Nutritious and full of fibre, they are an excellent substitute for meat. With their typical full and strong flavour, they are delicious in salad or in highly-flavoured soups and risottos, as well as in scrumptious croquettes and veggie burgers.

Basil

Ingredients: Basil.

Valfrutta Basil is available in a 30g. resealable tray.

Valfrutta Fine Pulp

Valfrutta Fine Pulp is available in a 330 g. glass bottle two-pack.

Preparation:

Cut the shallot and aubergine into cubes and sauté in a little oil. Add 1 litre of water, the tomato pulp and the Borlotti beans. Cover and cook for 45 minutes. Remove the lid, raise the heat to thicken the pan juices and sprinkle with the chopped basil.

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