Slow-cooked borlotti with garlic, tomato and sage
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I used to cook borlotti with water and herbs on the stove but Steve, who works in our kitchen, showed us how to cook them this way. This is far better: the borlotti absorb the oil and have a really beautiful flavour.
500g/1lb fresh borlotti, shelled
100ml/31/2fl oz extra-virgin olive oil
Water to cover
1 bulb garlic, cut in half
2 ripe tomatoes, roughly chopped
1 small bunch sage
A good pinch of sea-salt
Heat the oven to 190C/375F/Gas5. Place the borlotti in a baking dish. Drizzle over the olive oil and pour over the water to cover. Add the garlic, tomatoes and sage, sprinkle over the salt, cover with foil and place in the oven. Cook for 45 minutes or until the beans are tender to the bite. These are delicious with grilled lamb or white fish such as turbot.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments