Italian Borlotti Bean Chili

January 15, 2015


Soak beans overnight.


Drain and bring to a boil with fresh water covering the beans by about 2 inches. Lower heat and simmer uncovered for about 1 hour or until soft but not falling apart, reserving cooking liquid.

Meanwhile, in a large, heavy saucepan, sauté the sausage, onions and garlic in olive oil until the onions are translucent. Add the tomato sauce. Add the herbs, salt and pepper to taste and simmer 1 hour.

Add the borlotti (or butter) beans with their cooking liquid and simmer for another hour.

Serve alone or over soft polenta.

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  • 1 cup dried Italian butter beans or borlotti beans
  • 1 Italian sausage, roughly chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • Olive oil
  • 1 (8-ounce) can tomato sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh sage, minced
  • Salt
  • Pepper
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