Shell the borlotti and cook for 20 - 25 minutes until tender.
While the beans are cooking heat 1 tbs olive oil in a small frying pan and add the capers, sage and garlic. Cook until the capers and sage darken in colour.
When the beans are tender, drain them thoroughly and toss the garlic and caper mixture through. Season with salt and pepper and sprinkle the extra virgin olive oil and lemon through.