Hi guys, I hope you liked my pork loin gravy and crackling video, here's what I cooked to go
with it. Oozy Berlotti beans and Italian Agretti. Enjoy!
Let's talk about beautiful beans. Now these are berlotti beans, they are the most beautiful
things. Incredibly healthy, really good for you.
So I am going to peel these, these are fresh beans. You can absolutely apply this recipe
to dried beans, just soak them overnight. Maybe just a little pinch of bicarb of soda
with plenty of water. I'm talking put that much in a bucket, cover it with water and
it will just suck it up overnight. Get rid of that water and we could be in the same
situation as this. So in here there's a few little friends of
Mister Bean, that I like. Potato, tomato, bouquet garni. I'm going to top it up with
water from Majorca. I'm going to bring those to a gentle simmer
on a high heat. As soon as it starts looking like it's going to boil then turn it down
and give it like an hour. So guys, there's your beans. Take away this
herbage here, let's get this tomato, you can have some of this juice maybe. The potato, it's
really done it's job. See this water here. Just pour away 80% of that juice and here's
the potato. You can just mash it up. I'm going to add some of that potato back
to the pan because I like that creamy vibe. Now, really important good quality, extra virgin olive oil.
Probably about 6 tablespoons, it's not even a tablespoon per person. But it's very delicious.
We want a little bit of seasoning and a little bit of vinegar, just a teaspoon will be great.
Smells fantastic. Put a little bit of oil on top.
I've got some parsley, basil, chives here. Little thyme tips there. You know anything
that you like, you could get in. Finely chop those herbs.
Herbs go in, really good. And even, if you've got someone who says "Oh I don't like beans, oh I don't
like beans you know. They make you fart or whatever." There's a herb called summer savory,
it stops farting. Don't say I'm not useful to you. I might even save your marriage.
This is agretti, or monks beard. It's a very Euopean, Italian sort of green. I love it.
A minute of cooking in salted, boiling water is great. So it looks like this.
And then while it's kind of steaming hot and gorgeous, we just. While we're here, what's the point.
It's cook to just help clean your roasting tray. Dress it like a salad. Oh yes, come
on baby. That's flavour right there. Remember I kept
some of this liquid. I want it to be a bit oozy, kind of like a risotto. So I'm actually
able to add some of that back. Always have a last taste. Always check that
seasoning. I've got it nice and oozy. Even the most grumpy
bean hater is going to love that. Get that agretti, put it on the middle. Those juices
don't waste them. Not a thing. If you haven't seen the beautiful pork loin
video, which goes with these beans; click the link now and it will take you straight
there. This is a beautifully cooked pork loin. With
gorgeous natural gravy. Balsamic. With amazing beans. Our little friends, mister monks beards,
the agretti. Really, really gorgeous.
Take care, love you lots and big love to the FoodTube possy.
There you go. Oh yeah. That is a treat. That's so good.
The beans man. Don't forget to subscribe and of course like
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