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Creamed borlotti beans with fresh mushrooms

All the fragrance of winter in a tasty and easy-to-prepare dish!


  • 400 g borlotti beans Bartolini
  • Fresh mushrooms
  • 200 g peeled tomatoes (or tomato sauce)
  • 1 carrot
  • 1 shallot
  • 1 celery stalk
  • 1 clove of garlic
  • 2 sprigs of rosemary
  • Bartolini e.v.o. oil
  • Bartolini Porcini mushroom dressing
  • Salt
  • Pepper


Soak the dried borlotti beans in cold water overnight.

After draining and rinsing them well, transfer them to a pot together with the celery, carrot, shallot and a tablespoon of olive oil.

Cover them with plenty of lightly salted cold water and cook for about 2 hours from when they come off the boil.

Meanwhile, brown the garlic cloves in a pan with 5 tablespoons of extra virgin olive oil and a sprig of rosemary that you have washed. Before the garlic takes on colour, add the peeled tomatoes (or tomato sauce) and cook for a few minutes.

When the borlotti beans are cooked, add them to the tomato sauce; let everything cook together for about 15 minutes so that the beans take on flavour, then season with salt and pepper.

Remove the rosemary and garlic then blend the cooked beans with an immersion blender, adding a little of their cooking water until a thick, smooth cream is obtained.

Wash the fresh mushrooms and place them on the plate.

Drizzle with a little porcini mushroom oil and serve.

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