500 grams fresh whole borlotti beans
1 tablespoon extra virgin olive oil
1 clove garlic
1 small onion, chopped
1/2 red chilli, finely chopped
6-8 Portobello mushrooms, sliced
Hand full of chopped flat leaf parsley
Sea salt and freshly ground black pepper

Pod the beans, and place into a saucepan of water. Bring to boil and simmer until tender, (approximately 40 minutes).
As the beans cook they will gradually soak up the water.
Season the beans (in the cooking liquor) very well, and reserve.
Cook garlic, onion and chilli in the olive oil, over low heat until translucent.
Add mushrooms and cook until softened, add parsley, drain borlotti beans and add, check seasoning.