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Rated excellent by our customers

Summer baked borlotti beans

For a shortcut you can use canned beans instead of soaking and cooking dried beans. If using canned beans though, be sure to rinse them well and drain them thoroughly before using.

Posted by: kim




> 2 hrs

Skill Level




Courses etc.

Main Courses

You will need

300g dry borlotti beans OR More products
3 tins borlotti beans, rinsed well and drained Available only in our Broughton Street shop More products
4 tbsp blackstrap molasses More products
3 tbsp vegan worcester sauce More products
2 tbsp mustard

Sorry unavailable

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2 tbsp tomato paste More products
1 tbsp apple cider vinegar More products
4 tomatoes, chopped

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2 onions, chopped More products
1 red bell pepper, chopped More products
6 garlic cloves, crushed More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Sort through beans to remove any debris. Rinse beans and place them in a large bowl. Cover with cold water by a few inches and soak for 8 hours or overnight. Once soaked, drain beans, place in a large pot, and cover again with a few inches of water. Bring to a boil, lower heat and simmer until they are tender but not mushy, around 1 hour. Alternatively, cook the beans in a pressure cooker. Drain well.
  • Preheat oven to 180 degrees C.
  • In a large bowl, whisk together molasses, Worcestershire, mustard, tomato paste and vinegar. Add tomatoes, onion, bell pepper, garlic and beans and toss to coat.
  • Spoon into a large oven casserole and bake until the vegetables are very tender, about 1 hour.

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Borlotti Beans
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Tomato Puree ORGANIC
Biona (200g)
Cider Vinegar ORGANIC
Biona (500ml)
San Marzano Tomatoes ORGANIC
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Red Pepper ORGANIC
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