Dried beans cooked under oil and water with sage

Dried beans cooked under oil and water with sage

By
From
The Art Of The Larder
Photographer
Mike Lusmore

This is a very simple method, with the tomato, garlic and sage all permeating the beans as they cook. Borlotti beans are best, but any dried beans will work. Just keep an eye on the water levels as you bake the beans. Use a casserole dish if you like, but a wide roasting pan covered with foil works just as well. Gorgeous alongside roasted meats or thrown into salads.

Ingredients

Quantity Ingredient
200g dried borlotti beans, soaked in plenty of cold water overnight or throughout the day
1/2 bulb garlic, unpeeled
a big bunch fresh sage, about 15 leaves
1/2-1 teaspoon chilli flakes, (optional)
3 whole tomatoes, (use tinned, drained of juice)
4-6 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Put the drained beans, garlic, sage leaves, chilli flakes and tomatoes into a casserole dish that will accommodate your beans comfortably – and fit in your oven!
  3. Add enough cold water to cover the beans by at least 5cm. Add the olive oil, enough to cover the surface with a good film of oil.
  4. Add the lid or cover with foil and bake in the oven for 1–3 hours, until the beans are tender. You may want to check in on them from time to time and top up with a bit more water.
  5. When the beans are soft, remove from the oven and season with salt and pepper to taste.
  6. To serve, drain the cooked beans and dress with a little lemon juice and some extra olive oil with salt and pepper to taste.
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