BORLOTTI BEANS

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Step 1

In a large casserole pan, cover 500g of dried borlotti beans by 6cm with cold water and soak overnight. The next day, put the pan on a medium-low heat. Peel and add 6 whole cloves of garlic, 1 potato and 2 tablespoons of sun-dried tomato purée. Cover and simmer for 1 to 2 hours, or until tender, stirring occasionally and adding splashes of water, if needed. Remove the potato and garlic, mash, and stir back through, then season to perfection. Uncovered, reduce to your desired consistency. Gently fry 10 fresh sage leaves in a little olive oil until crispy, then spoon both leaves and oil over the beans, to serve.