2 kg (4.1/2 lb) fresh borlotti beans, podded
1 whole bulb garlic, with its skin on
2 large tomatoes
1/2 head celery, tops cut off and cleaned
olive oil
Maldon salt and freshly ground black pepper
6 slices sourdough bruschetta (see here)
Preheat the oven to 200°C/400°F/Gas 6.
For six
Place the beans in a porcelain dish (this is better than metal). Add the whole bulb of garlic, the tomatoes, the celery and enough cold water to cover the beans by 1 cm (1/2 in).
Pour enough olive oil into the dish to cover the surface of the water. Cover tightly with foil and pierce to allow the steam to get out. Cook in the oven for 40–60 minutes. When cooked, remove the foil, the garlic, tomato and celery, and season with salt and pepper.
Prepare the bruschetta as described here, and mound the beans on top. Serve immediately.