Braised Borlotti Beans

• about 500 g shelled ‘demi-sec’ borlotti beans
• a carrot, onion and celery stick, if available, peeled if needed and halved

Place beans in a pot and cover with cold water by an inch. Add the aromatics you have to hand, a good glug of olive oil and a generous pinch of salt.

Bring to a boil then reduce the heat and simmer gently, partially covered, until the beans are tender. Add more water as needed to keep the beans just covered, but try not to stir as the beans may break up. They will take around 30–40 minu