Creamy borlotti beans really come into their own in this tasty dish absorbing the rich tomato and garlic flavours. The sage works well but you could substitute any substantial fresh herb - rosemary, for example, or thyme.
450g (1lb) Borlotti or similar fresh beans
1 large or 2 smaller tomatoes
1- 2 cloves of garlic, peeled
Pod the Borlotti beans and place in a pan.
Add the sage, garlic cloves, and whole tomato(es) among the beans.
Cover with water and then add olive oil to form a generous layer on top of the water.
Bring to the boil and simmer until the skins as well as the insides of the beans are tender – about 40 minutes.
The beans should absorb most of the water – add more if necessary, but don’t add salt until the beans are tender as this will toughen the skins.
When the beans are done lift out the tomato skins and stir the pot to draw the ingredients together.
Season to taste.
Serve with crusty bread or as a side vegetable with new potatoes.
The taste tests are in - so far: 2 people thought Borlotti Beans in Tomato Garlic and Olive Oil was Yummy 0 thought Yuck. What about you - Yum or Yuck?!