Strictly speaking, these aren't baked beans at all, since they aren't baked... but they are extremely simple to prepare.
- 500 g shelled borlotti beans (approx. 700g unshelled)
- 3 garlic cloves, smashed and skin removed
- 5 sprigs of parsley, coarsely chopped
- 5 medium sized tomatoes, cut into chunks
- 3 tablespoons olive oil
- 2 cups water
- pinch of salt
- black pepper
Combine all the ingredients (except salt, pepper and 1 sprig of parsley) in a pot and cook on medium-low heat for about 45 minutes. Add more water if required, I like my beans with a very thick sauce, but just add more water until you get the consistency you're happy with. Be careful not to overcook the borlotti beans, when they are ready they should hold their shape and be creamy and silky inside.
Season just before taking off the heat and serve with a sprinkle of fresh parsley and a drizzle of olive oil.