Bash the garlic cloves with the side of a knife and peel off the skin. Keeping them whole, put in a medium pan with the oil and heat on a medium flame for 5–8 minutes until very lightly golden and fragrant.

Dice the tomatoes up roughly and add to the pan. Tear the sage leaves roughly and add them too, then stir and cook for a further 5 minutes.

Add the borlotti beans, then pour enough water in to just cover them. Bring to the boil then immediately reduce to a medium simmer and leave to cook, uncovered, for 75–90 minutes, topping up with water whenever needed so the beans are always just covered. The time varies depending on the freshness of the beans (dried tend to need longer) so just keep tasting them. They should be lovely and soft but retaining their shape with a few bursting from their skins, on the edge of mushy.

At the end of cooking time, the water and oil should have thickened and become saucy. Season with around 1 tsp of salt, or to taste, and stir through a glug of extra virgin olive oil before serving with salsa verde.