Magical Borlotti Beans

Borlotti beans from my allotment are just drying now, before being stored for the winter. They are so pretty, the ruby speckles on each bean are different and hypnotising if you look at a handful of them for too long. After they're dry, you have to soak them before cooking - overnight is best. Then boil gently for an hour or so - you can add a sprig of rosemary to the cooking water, or some winter savoury if you have it. The savoury adds a complex woody flavour to the beans, and allegedly combats the windy effect beans can have on your gut. (So say the Germans, savoury is called "beanherb" and is sold alongside beans in the markets for that very reason.)  After that, the beans are soft and ready to eat - I love to mash them with a little olive oil and salt, for a side dish with grilled lamb chops. Or you can add them to a soup, or use them in a vegetable patty for the protein and that slightly grainy sticky texture.

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