Serves 4
500g dried borlotti (Romano) beans, soaked overnight
500g plum tomatoes, fresh or tinned
6-8 tbsp olive oil, plus a little extra for drizzling
A large onion, ideally white, peeled and sliced
1 garlic clove
Salt
A sprig of parsley
A handful of celery leaves
A sprig of thyme
500g potato, diced
Chopped parsley or red chilli, to serve
Cover the beans with fresh water, bring to the boil for 5 minutes, then drain and rinse. If you are using fresh tomatoes, peel them by plunging in boiling water for a minute, then cold water, at which point the skins should peel away. For tinned, drain the juice. Chop the tomatoes roughly.
In a large, heavy-based pan over a low heat, fry the onion, garlic and a pinch of salt in the olive oil until soft and fragrant. Add the chopped tomatoes, crushing them against the side of the pan, then simmer for 2 minutes. Roughly chop the parsley and celery leaves, then add to the pan along with the thyme and allow to bubble for a minute more. Add the diced potato, beans and another small pinch of salt, stir then simmer for a minute more, cover with hot water and cook gently for 90 minutes or until the beans and potato are soft. The dish should be soupy, so if at any point the pan looks dry, add more water
To serve, sprinkle with a little more chopped parsley, a thread of olive oil, or some chopped red chilli, if you like.