Borlotti Pottage

Loosely based on a medieval dish. 

1½ cup (280gr) dry Borlotti beans (see NOTE)

3 Tbsps olive oil

3 to 4 cloves garlic, crushed (not chopped)

1 bay leaf

3 sprigs oregano, minced

Salt and pepper, to taste

1lb 8oz (3 cups, or 1x796mL can) tomatoes, diced

3 cups chicken broth (to start)

OPTIONAL: 4 to 6 oz julienned greens

Fruit vinegar (either, red wine, white wine, plum, apple cider, raspberry, etc)

Parmesan

1. Soak beans overnight but do not cook!
2. Next day, sauté garlic in the oil, add oregano and bay leaf, stir in for about a minute more.
3. Add the beans, season with salt and pepper.
4. Add tomatoes and chicken stock. Bring to a boil. 
5. Reduce to a simmer and cook for 1 to 2 hours, replenishing the stock if necessary. Stir occasionally.
6. When beans are cooked, leave uncovered and cook at a rapid simmer until most of the broth has evaporated. It is at the beginning of this rapid boil that you can add the optional greens.
7. Add the fruit vinegar, serve on plates and sprinkle with freshly grated parmesan, fresh ground pepper and chopped fresh oregano. Accompanies well with crusty bread.

NOTE: Can easily substituted with Cranberry beans, Red Mexican beans, Black Turtle beans, or any bean that will remain firm and hold its shape when cooked.