Heat a pan with a little Olive Oil
Crush or finely chop the Garlic, and fry it for a minute or so (don’t let it burn)
Quickly add the drained Borlotti beans, and stir for a few minutes before adding a handful of halved Cherry Tomatoes and a pinch of Chilli Powder
Fry for a few minutes, stirring occasionally; and then add a couple of spoonfuls of Chicken Stock (water would do!)…
Cook off until the Beans have the consistency you’re after (you might want more sauce if you’re eating these with bread; is very good to mop up the juices, less if you’re serving this as a side salad)
Add a teaspoon or two of Red Wine Vinegar and cook off for 30 seconds just before taking the Beans off the heat
Serve with a few fresh Basil leaves stirred in, and some Maldon Salt to taste