Pinto Beans with Dill

• 200 g dried pinto or borlotti beans, or 500 g fresh podded weight (1.5

If using dried beans, soak them for 12–24 hours. Rinse the beans and place in a large saucepan. Fill with cold water at least six times the volume of the beans, add the parsley, sage or thyme, garlic, onion and tomato and set over a high heat. When the water comes to the boil, reduce to a gentle simmer and cook for 1–2 hours or until the beans are cooked, depending a lot on whether they are fre