Hetty’s Tuscan Beans

400g dried borlotti beans, soaked overnight in water or 2 cans borlotti
beans rinsed under water

1 medium red onion, chopped

5 tbspns extra virgin olive oil

a few drops red wine vinegar

1 handful of kalamata olives

1 handful of chopped fresh parsley

1. If using fresh beans, rinse soaked borlotti beans under water and
cook until tender. Usually takes about 1 hour. DO NOT salt beans until
cooked
2. Place beans in bowl and mash half of them with a potato masher to
achieve a rustic look
3. Prepare the red onion by chopping finely, place in a bowl and add
water, salt and a splash of vinegar. Let this rest for 15 mins – this
will eliminate the strength of the raw onion. Then rinse under cold
water.
4. Mix the onion with the borlotti beans. Add generous amount of olive
oil, season with salt and pepper and add the vinegar.
Add parsley, olives and serve it with more olive oil.

Serve with Italian crusty bread such as bruschetta or crostini
(tastes v. good with Bourke St Bakery sourdough!!!!)