For ➏2 kg fresh borlotti beans, shelled, or 1kg frozen or dried (soaked overnight if dried)(or use cannelini)
3 plum tomatoes, quartered
10 large unpeeled garlic cloves
8 large (or 16 small) fresh sage leaves
18 cl extra-virgin olive oil
sea salt
freshly ground black pepper
Combine beans, tomatoes, garlic, sage and oil in a medium pot. Add cold water to cover by 1 cm (about 40 cl). Bring to a boil; reduce heat to medium-low and simmer, partially covered and adding water as needed to keep beans submerged. Cookuntil tender, 35–45 m for fresh or frozen and up to 1½ hours for dried. Skim any foam from the surface. Season with salt, pepper, and more oil, if desired.
Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.
Serve beans warm or at room temperature.
Beans can be made 1 day ahead. Let cool in cooking liquid; cover and chill. Return to room temperature before serving.
Serve beans warm or at room temperature.
