A simple pot of homegrown beans
This recipe was made using freshly shelled borlotti beans, but you could also used dried beans which have been soaked overnight in cold water,then drained. Just add on 15-30 minutes more cooking time, depending on their freshness and the variety of bean used.
Servings: 4
Ingredients
- fresh beans, shelled I used homegrown borlotti
- good quality olive oil
- a tomato roughly chopped
- a few sprigs of thyme
- a couple of cloves of garlic peeled but left whole
- a handful of celery leaves fresh or dried
- handful basil leaves finely shredded
Instructions
- Place beans into a saucepan, add a generous glug (or two) of good quality olive oil, the tomato, thyme, garlic and celery leaves. Cover with filtered water to about 1-2cm above the beans. Bring to the boil, then reduce heat and simmer until tender (approx 25-35 minutes). Taste a few beans to make sure it wasn't only the one you first tasted that's tender. Add a couple of pinches of salt and cook for a further few minutes. Serve hot, warm or at room temperature with or without a little of the broth, topped with shredded basil.