Borlotti beans

Borlotti beans are related to kidney beans and can usually be bought dried or tinned. However, they’re much tastier fresh! They are widely used in Italian cooking and are great in soups and casseroles. You should shell the beans just as you would fresh peas and boil in unsalted water (salt will toughen the skins). This could take anywhere from 20 – 40 mins depending on the size, age and freshness of the bean. They are cooked when tender but retaining a little bite and their shape. Try this for a tasty lunch for two:

Heat a couple of tablespoons of olive oil and add half an onion, a small carrot and a celery stalk, all finely chopped. Fry gently until softened then add a finely chopped clove of garlic. Stir and fry for another minute, then add the borlotti beans, shelled (about 250g), a chopped tomato (skinned and de-seeded if you can be bothered) and a litre of good stock (chicken or vegetable). Reduce the heat and simmer gently for 30 – 40 mins, until the beans are tender. Season with salt and pepper and add a handful of chopped flat-leaf parsley.