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Slow cooked fresh borlotti beans in a purple casserole dish.

Slow Cooked Borlotti Beans

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: Serves 2 1x
  • Category: Sides
  • Method: Braising
  • Cuisine: Italian
  • Diet: Vegan


How to cook fresh borlotti beans. Delicious, simple slow cooked borlotti beans flavoured with tomato, garlic and sage.


  • 400g (1 lb) fresh borlotti beans
  • 2 large garlic cloves
  • 1 sprig fresh sage or rosemary
  • small handful cherry tomatoes
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp red wine vinegar
  • sea salt


  1. Pre-heat the  oven to 150 degrees (300 farenheit). Pod the borlotti beans into a heavy bottomed, lidded casserole dish. You want them to just cover the bottom.
  2. Add the sage, cherry tomatoes, garlic cloves (peeled), extra virgin olive oil and 400ml (1 2/3 cups) water – if the water does not quite cover the beans, add a little bit more until they do.
  3. Bake the beans, lid on for 3 1/2 to 4 hours, checking every hour or so to make sure they’re not drying out and sticking to the bottom. At the end you want the beans tender with their skins split, and a very scant amount of liquid.
  4. Remove the sage stems for the beans and stir in the vinegar and sea salt, both to taste. If you beans look a little thick, add a splash more water until they reach their desired consistency.