Shell and cook borlotti beans before eating. Put the shelled beans in a pan with just enough cold water to cover. Add chopped garlic, a bay leaf or two, some sage leaves, thyme, rosemary and chilli. Boil for 20-30 mins, until you can crush them with a fork. Just before the end of the cooking time, add a good glug of olive oil. Pairs well with lamb, artichokes or sausages. For added succulence, muddle through caramelised slow-fried onions, garlic and plenty of fresh herbs.
Country of origin
Grown in France.