Borlotti Pottage - PUBLISHED

http://www.bonappetit.com/columns/cooking-without-recipes/slideshow/shelling-beans

This is pretty much made-up, using the fabulous guide provided by Bon Appetit. I'm sure I'll have to adjust the quantities.
3 - I'm rethinking this recipe - I've decided to no longer grow the borlotti bean - they are very firm and dry and I haven't really been enjoying them (if any borlotti bean lovers out there want to share your fave recipes with me, I'll gladly give them a go). I'll replace them with another bean.

I am increasing the ratio by 1/3 and trying canned tomatoes.

1½ cup (280gr) dry Cranberry/Borlotti beans
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.