Instructions: Soak the beans in a generous amount of water overnight with the bicarbonate of soda.

Drain the beans well place in a saucepan cover with fresh cold water and bring to the boil. Simmer for 10 minutes then drain again.

Pour in enough fresh water to cover by about 5cm then add the tomato garlic bulb and sage. Return to the boil and simmer covered occasionally removing any scum that comes to the surface until tender which can vary from 40 minutes to 1.1/2 hours.

Keep the beans in the water they cooked in.

To serve drain and dress with a mixture of the vinegar or lemon juice oil garlic (if using) and some salt and pepper.

Variations
Fave (dried broad beans) chickpeas and borlotti beans can all be cooked using the same method.

On a visit to capezzana the estate that produces our olive oil we were told to always put bicarbonate of soda in dried pulse soaking water. This softens the skins.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.