Makes 6 individual portions

The Beans
250g dried borlotti beans (we used homegrown)
4 fresh sage leaves
2 garlic cloves
Pinch of salt

Soak the dried beans in cold water overnight.  Once soaked, rinse thoroughly and place in a pan with the sage leaves, garlic and a pinch of salt and cover with water.  Bring to the boil and simmer for up to one hour.  Once cooked, drain and remove the sages leaves.  Keep the crushed garlic for extra flavour.

Tomato Sauce
1 tbsp olive oil
2 red onions, chopped
2 large garlic cloves, chopped
2 tbsp tomato puree
1 tbsp worcestershire sauce
1 tsp smoked paprika
1 tsp dried oregano
2 tins chopped tomatoes
Salt and pepper

In a pan heat the oil and add the onion and garlic and cook until the onions are soft.  Add all the other ingredients, stir, cover and simmer gently for up to 45 minutes.  At this point you can blitz the tomato sauce in a blender before adding the beans.  Add the cooked beans to the pan and simmer covered for a further 20 minutes.  If you think your tomato sauce is a little thin/runny simmer without the lid until the sauce has thickened.

Serve on your favourite toasted bread.