Borlotti and Runner Bean Stew

Ingredients:

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
a pinch of chilli flakes
5 sage leaves, minced
3 roma tomatoes, chopped
1/2 teaspoon agave
2 cups runner beans, strings removed, chopped diagonally
2 cups borlotti beans
3 cups vegetable stock
salt and black pepper, to taste
olive oil
oregano leaves, chopped
sage leaves, chopped


Cook the onion and garlic in the oil. Add the red chilli flakes and sage. When sage is aromatic, add the tomato and agave. Bring to a simmer and add the beans and stock. Cover and cook until beans are tender. Season with salt and pepper. Garnish with olive oil, oregano, and sage.

Serve with rustic bread.