Borlotti and Runner Beans with Sage and Tomato
A rustic Italian-inspired bean stew that celebrates seasonal vegetables and aromatic herbs. Fresh borlotti and runner beans simmer together with ripe tomatoes, garlic, and sage to create a dish that's both hearty and elegant. The borlotti beans break down slightly, thickening the sauce naturally, while runner beans maintain their tender bite. Mascarpone stirred through at the end adds subtle richness without heaviness. This is a dish for cooks who appreciate simple ingredients treated with care—perfect for vegetarians, those avoiding meat on certain days, or anyone seeking nourishing comfort food. Serve it in shallow bowls as a light supper in summer when fresh beans and tomatoes peak, or as a substantial side to roasted fish or chicken. What sets this version apart is the balance of cooking times: borlotti are simmered until they begin falling apart while runner beans stay firm, creating textural contrast and a naturally creamy, saucy consistency.
Ingredients
- 2 ¾ lb fresh borlotti beans shelled, shelled
- 7 tbsp extra-virgin olive oil
- extra-virgin olive oil, for drizzling(optional)
- 2 onions, sliced
- 3 garlic cloves
- chilli flakes, good pinch(optional)
- fresh sage leaves, small bunch, half roughly chopped
- 1 ¼ lb vine tomatoes, roughly choppedcanned crushed tomatoes600g fresh=400g canned in juicesubstitute
slightly different acidity and texture; simmer 10-15 minutes to meld flavors
- sugar, pinch(optional)
- 1 lb runner beans, strings removed, sliced diagonallygreen beans1:1substitute
slightly different texture, tender within same time
- 14 tbsp vegetable stock
- vegetable stock, additional if needed(optional)
- fresh oregano leaves, small bunch, roughly chopped
- mascarpone, small dollop
Instructions
- 1
Boil shelled borlotti beans in water until tender, then drain.
- 2
Heat oil in a large sauté pan and fry onions until soft and pale.
- 3
Add garlic, chilli flakes if using, and whole sage leaves, cook briefly.
- 4
Add tomatoes and sugar if needed, bring to a simmer and reduce, stirring.
- 5
Add drained borlotti beans and runner beans with stock, simmer gently.
- 6
Cook until borlotti begin to break apart and runner beans are tender.
- 7
Add more stock if needed to maintain a saucy consistency.
- 8
Stir through most of the chopped sage and oregano, then add mascarpone.
- 9
Drizzle with oil, scatter remaining herbs, and serve in bowls.
Tips
If fresh borlotti are unavailable, use 300g dried borlotti beans soaked overnight and simmered until tender, or two 400g cans drained—adjust cooking time accordingly since canned require only warming through.
The dish thickens as it cooks; borlotti naturally break down and create a creamy sauce. If too thick, add stock in small amounts. If too thin after mascarpone, simmer gently uncovered for a few minutes longer.
Mascarpone curdles if stirred into very hot liquid. Cool the stew to a gentle simmer before stirring it in, ensuring it melts smoothly and creates a silky sauce rather than lumps.
Good to Know
Refrigerate in an airtight container up to 3 days. Mascarpone may separate; stir gently to recombine or stir in fresh mascarpone when reheating.
Prepare through step 7 without mascarpone up to 1 day ahead. Reheat gently and stir in mascarpone just before serving to preserve texture.
Serve warm in shallow bowls with crusty bread alongside. Optional: finish with fresh herbs, cracked black pepper, and a generous drizzle of olive oil.
Common Mistakes
Do not overcook runner beans before adding them; they continue softening in the stew and will turn mushy if added already tender.
Do not add mascarpone to a rapidly boiling stew to avoid curdling; stir it into a gentle simmer for smooth, creamy results.
Do not skip tasting the tomato mixture before adding sugar; acidity varies by season and variety, and over-sweetening masks herbaceous flavors.
Substitutions
slightly different acidity and texture; simmer 10-15 minutes to meld flavors
FAQ
Can I make this with canned or dried borlotti beans instead of fresh?
Yes. Use two 400g cans drained and rinsed, or 300g dried beans soaked overnight and simmered until tender. Canned beans add during step 5; skip the initial boiling. Dried beans take longer upfront but yield the same final texture.
What if I don't have mascarpone?
Greek yogurt works well in equal measure, though it has a sharper tang. Stir it in off heat to prevent curdling. For a vegan version, omit entirely; the stew remains saucy from broken-down borlotti. Heavy cream is richer but heavier.
How long does this stew keep and can it be frozen?
Refrigerate up to 3 days. Freeze without mascarpone up to 2 months; thaw overnight in the fridge and reheat gently, then stir in fresh mascarpone before serving. Frozen stew may thicken; thin with stock as needed.