for 4 person

Beans

1 tbsp	olive oil
4	shallots, quartered
1	garlic, cut in half
250 g	dried borlotti beans
3 sprig	rosemary
2	bay leaves
1 ¼ litre	water
½ tbsp	salt
1 tbsp	lemon juice

Olive oil toast

2 tbsp	olive oil
400 g	bread, cut into slices approx. 3 cm thick

To serve

½ bunch	flat-leaf parsley, torn into pieces
½ bunch	dill, torn into pieces
20 g	sprouts
1 tsp	chilli flakes (e.g. Fine Food Chile Chipotle)
a little	olive oil

How it's done

Beans

Heat the oil in a cooking pot. Fry the shallots and garlic for approx. 3 mins. Add the beans, rosemary and bay leaf, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and simmer over a low heat for approx. 1 hr. Remove the lid and finish cooking for approx. 30 mins., add the lemon juice.

Olive oil toast

Heat the oil in a frying pan. Fry the slices of bread in batches for approx. 2 mins. on each side until golden brown.

To serve

Place the fried bread in deep bowls, ladle the stew on top. Garnish with the herbs, sprouts and chilli flakes. Drizzle with a little oil.

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