Slow Cooked Beans
Serves 4, generously
Ingredients
Extra virgin olive oil - enough to cover the base of the pan
Small bunch flat leaf parsley, finely chopped, stalks chopped and kept aside
1 tablespoon dried mixed herbs
1 bay leaf, fresh or dried
1 tablespoon red wine vinegar
2 teaspoons dark muscovado sugar
2 x 400g tins cannellini/haricot beans, drained and rinsed
1.5kg passata
1 heaped tablespoon tomato puree
Pinch of sea salt
Few grinds of black pepper
Method
Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.
Put the olive oil in a heavy-bottomed pan on a gentle heat and add the parsley stalks, herbs, bay leaf, red wine vinegar, sugar, followed by the salt and pepper.
Put the cannellini beans into the pan and mix everything together well.
Next stir in the passata and tomato puree.
Leave to simmer with the lid off and once the sauce feels satisfyingly rich, take off the heat and remove the bay leaf.
Stir through the flat leaf parsley. Taste and adjust seasoning if necessary.