Borlotti Beans in Bread Sauce with Olive & Parsley

Method

1. Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions in 1 litre of water until soft, then drain and rinse.
2. Place a large sauté pan on medium-high heat and add the olive oil. When hot add the garlic slices and let sizzle for about 10-20 seconds, you want to catch them just before they start to go golden brown, then use a slotted spoon to remove them from the pan and set aside. To the same oil add the sourdough chunks and fry until lightly golden brown, then remove from the pan and leave to cool slightly.
3. When cool, place the garlic and bread in a small blender or pestle and mortar to create a smooth paste, adding 3-4 tbsp of water to help blend – then set aside for later.
4. Turn the heat down to medium and add the onion and celery to the pan, stirring for 5-7 minutes until soft. Add the cumin and cook for another minute before adding in the tomato puree and continuing to cook until darkened slightly in colour, roughly 3-5 minutes.
5. Add the beans, stir to coat then add the stock and stir the pan. Bring to the boil, then reduce and leave to simmer for 10 minutes, stirring occasionally.
6. Meanwhile, make the dressing by mixing the olives, parsley, lemon juice and zest together then slowly adding the olive oil. Season to taste.
7. Check the beans for seasoning, then stir through the bread puree. The sauce will thicken considerably, you may want to add a little water to let it down slightly to if you prefer it a little saucier.
8. Dish into serving bowls and spoon the dressing evenly over the top.