Borlotti and runner beans with sage, tomato and garlic

Borlotti and runner beans with sage, tomato and garlic

Completely vegetarian, completely gluten free, completely scrumptious – a great summery stew that you can make-ahead.

Borlotti and runner beans with sage, tomato and garlic

Got a glut of runner beans? Discover more delicious runner bean recipes.

  • Serves icon Serves 4
  • Time icon Hands-on time 45 min, simmering time 25-40 mins

Completely vegetarian, completely gluten free, completely scrumptious – a great summery stew that you can make-ahead.

Got a glut of runner beans? Discover more delicious runner bean recipes.

Nutrition: per serving

Calories
390kcals
Fat
26.5g (6.7g saturated)
Protein
14.1g
Carbohydrates
24.2g (12.7g sugars)
Fibre
17.9g
Salt
0.2g

Ingredients

  • About 1.2kg fresh borlotti beans, shelled (600g shelled weight; or see tip)
  • 100ml extra-virgin olive oil, plus extra for drizzling
  • 2 onions, sliced
  • 3 garlic cloves
  • Good pinch chilli flakes (optional)
  • Small bunch fresh sage leaves, half roughly chopped
  • 600g vine tomatoes, roughly chopped
  • Pinch sugar (optional)
  • 400g runner beans, strings removed, sliced diagonally
  • 200-300ml vegetable stock
  • Small bunch fresh oregano leaves, roughly chopped
  • Good dollop mascarpone
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put the shelled borlotti beans in a large pan of water. Bring to the boil, then turn down the heat and simmer for 25-40 minutes until tender. Drain and set aside.
  2. Heat the oil in a large sauté pan, then fry the onions gently for 10 minutes or until soft but not coloured. Add the garlic, chilli flakes (if using) and whole sage leaves, then cook for a few minutes more. Add the tomatoes, taste, then add the sugar if needed. Bring to a simmer, then cook for 5-10 minutes, stirring, until reduced. Add the borlotti and runner beans with 200ml stock and bring to a gentle simmer, then cook for another 8-10 minutes until the borlottis are just beginning to fall apart and the runner beans are tender. You may need to add a little more stock – the stew should be saucy but not soupy.
  3. Stir through most of the chopped sage and oregano, then stir in the mascarpone. To serve, drizzle with oil, scatter over the remaining herbs, then spoon into bowls. If you’re not on a gluten-free diet, a hunk of crusty bread on the side goes well.

Nutrition

Calories
390kcals
Fat
26.5g (6.7g saturated)
Protein
14.1g
Carbohydrates
24.2g (12.7g sugars)
Fibre
17.9g
Salt
0.2g

delicious. tips

  1. Find fresh borlotti beans in greengrocers or specialist shops. Or use 2 x 400g tins borlotti beans, drained, and skip step 1.

  2. Make this 2 days in advance (don’t add the mascarpone) and chill in an airtight container. To reheat, bring to a simmer, then stir in the mascarpone. Serve as in step 3.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Diabetes-friendly recipes

Turkish runner bean and bulgur wheat pilaf with garlic yogurt

This runner bean recipe, made with bulgur wheat and fresh...

Save recipe icon Save recipe icon Save recipe

Spaghetti recipes

Runner bean spaghetti with salmon and capers

Runner bean spaghetti: salty capers and smoky salmon marry together...

Save recipe icon Save recipe icon Save recipe

Summer stew recipes and pot roasts

Summer vegetable stew with parsley pesto

Wonderful summer vegetables, herby pesto and cannellini beans come together...

Save recipe icon Save recipe icon Save recipe

August seasonal recipes

Braised chicken with a runner bean fricassée

This is a simple and summery chicken dish which makes...

Save recipe icon Save recipe icon Save recipe

Butter bean recipes

Runner bean pasta salad

The perfect summer barbecue side, this zingy pasta salad contrasts...

Save recipe icon Save recipe icon Save recipe

Runner bean recipes

Runner bean and apple chutney

Transform a glut of late summer veg into Gill Meller’s...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.