A delicious late summer stew made with lovely fresh seasonal ingredients.
If you're fresh corn, carefully cut the kernels from the cob, mince the garlic and roughly chop the tomatoes.
Add the olive oil into a large saucepan & sizzle the chopped garlic & chilli in it for a few minutes (until the garlic softens a little)
Add the chopped tomatoes, borlotti beans, wine & oregano. Simmer for around 30 minutes, until the tomatoes start to break down & the borlotti beans soften. (This might take a little longer if the beans are a little older)
If you are using tinned beans, leave them out until the tomatoes are starting to soften & breaking down, then add them & cook for 10 min.
Once you have tender beans, add the sweetcorn & cook for around 6-7 minutes. Sweetcorn cooks quite quickly!
Once the sweetcorn is tender, you're ready to serve.
I like to serve this up with some fresh basil & crusty bread to mop up the juices. It's also great as a packed lunch or as part of a larger meal.