Borlotti with garlic, sage and olive oil

Borlotti with garlic, sage and olive oil

By
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My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

We make this dish in the summer with fresh borlotti from our garden. Without doubt, these are my favourite fresh beans. Their podded beauty is mesmerising, and their flavour rich and velvety. I eat them as often at room temperature as hot – tossed through a simple salad or warm pasta. Even on toast, they are delicious.

Ingredients

Quantity Ingredient
1kg fresh borlotti beans, podded
1 garlic bulb, split horizontally
bunch sage
60ml red wine vinegar
200ml extra virgin olive oil
5 good-quality anchovy fillets, packed in salt or olive oil, rinsed if salted

Method

  1. Preheat the oven to 200°C. Put the beans into a baking dish, pour over enough water to cover them comfortably, then add all the rest of the ingredients. Cover the dish tightly with foil and place on the middle shelf of the oven. Cook for 45 minutes to 1 hour or until the beans are tender to the bite.
  2. Remove from the oven, stir well to combine and leave to cool to room temperature. The beans should be full of the flavours with which they have been cooked and allowing them to stand will enhance this further.
  3. Eat at room temperature or reheat the beans before serving – either by themselves or as an accompaniment to slow-cooked meats or grilled fish.
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