Recipe Index

Ingredients

• dried borlotti beans (about 0.8 cup), soaked overnight in cold water
• 10½ oz tomato purée (passata), about 1 1/4 cups
• 2¾ oz yellow onion, finely chopped (about 1 small onion)
• 1 garlic clove, lightly crushed
• 4 fresh sage leaves
• 4 tbsp extra-virgin olive oil
• 1 tsp fine salt, or to taste
• 1/2 tsp black pepper
• water, as needed

Method

1. Drain and rinse the soaked beans. Put them in a large pan, cover generously with fresh cold water and bring to the boil.
2. Reduce to a steady simmer and cook for 60-75 minutes, skimming if needed, until the beans are tender but still holding their shape. Top up with hot water if the level drops.
3. Meanwhile, heat the olive oil in a wide pan over a low heat. Add the onion, garlic clove and sage leaves and soften gently for 6-8 minutes without colouring.
4. Pour in the tomato purée with a ladleful of the bean cooking water, season lightly and simmer for 10 minutes.
5. Drain the beans, keeping their cooking liquid. Add the beans to the tomato sauce with enough cooking liquid to make a thick, stew-like consistency.
6. Simmer together gently for 15-20 minutes so the beans take on the flavour of the sauce. Remove the garlic clove.
7. Season with salt and plenty of black pepper, rest for a few minutes off the heat and serve warm, with bread if you like.

Prep: 5 min · Cook: 95 min · Total: 100 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data