We recently managed to get some fresh Borlotti beans in from the wholesale market and so I thought I would dig this recipe out again as it really is delicious and very easy. As the beans are fresh it doesn't take as long as it would with dried beans. I have adapted the recipe in the past to use cooked tinned borlottis or even chick peas and it still works pretty well -you end up with a lovely tomatoey, oily emulsion around the beans (ooh, I'm beginning to sound like Nigella)
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.
* You could use fresh rosemary instead of sage or alternatively add a generous handful of chopped parsley a couple of minutes before serving.
The taste tests are in - so far: 3 people thought Borlotti Beans with Tomato, Garlic and Olive Oil was Yummy 0 thought Yuck. What about you - Yum or Yuck?!