RG Beans are great. I mostly use them in simple, improvised bean soups that are variations on minestrone, ribollita, etc.
I have made this recipe for
Borlottis -- it is from Steve Sando's (head of Rancho Gordo) recipe book
Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More
This is a nice side dish to go with braised short-ribs:
The Frugal Gourmet Cooks Italian
Jeff Smith
Cannelini Beans
Serves 6
1-1/2 cups cannelini beans or great northerns
1 tsp salt
2 Tbsp Olive oil
4 cloves garlic, crushed
1 medium yellow onion, chopped
1 medium tomato, diced
1/2 cup dry white wine
1/2 chicken stock
2 tsp fresh rosemary
1 Tbsp tomato paste
salt and pepper to taste
Place the beans and 4 cups cold water in a 4qt pot and bring to a boil.
Cover, turn off the heat and allow to stand for an hour.
Do not lift the lid,
Drain and return the beans to the pot along with 2-1/2 cups fresh water
and 1tsp salt. Bring to a boil, cover and simmer 25 minutes. Drain the
beans and return to the pot.
Heat a frying pan and add the oil, garlic, and onion. Saute until the
onion is tender. Add the diced tomato and saute for 3 minutes more.
Add to the pot of beans along with the wine, stock, rosemary and tomato
paste. Partially cover and simmer gently for 30 minutes until the beans
are tender and a sauce has formed. If the beans are tender but the
sauce is thin, uncover and boil to reduce the sauce.
Salt and pepper to taste. Allow the beans to stand uncovered for 5 minutes.