When shopping at the Red apple on Hastings I came across these very beautiful beans and had to buy them.
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They have several different names, depending where you come from, the Italians call them borlotti beans but they are often called cranberry beans in North America. I suspected (and was correct) that like purple beans they loose their colour and beauty when you cook them. I decided to make soup as this seemed to be the way that they were often cooked when I researched them. The shells are very hard so you have to shell them first before cooking.
I also picked up some beautiful local red chard as I thought these two flavours would go very well together.
1 small onion chopped
1 clove of garlic thinly sliced
1 tablespoon of olive oil
3 cups of chicken stock
1 bay leaf
A sprig of rosemary
A sprig of sage
2 cups of hulled borlotti beans
1 bunch of red chard
