Slow Cooked Beans

Serves 4, generously

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Ingredients

Extra virgin olive oil, enough to cover the base of the pan

1 onion, finely chopped

2 or 3 cloves garlic, finely chopped or crushed

1 stick celery, finely chopped

Small bunch flat leaf parsley, finely chopped, stalks chopped and kept aside to cook with the onion

1 tablespoon dried mixed herbs

1 tablespoon red wine vinegar

2 teaspoons dark muscovado sugar

1 carrot, grated

1 bay leaf, fresh or dried

2 x 400g tins cannellini/haricot beans, drained

1kg 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 onions, garlic and celery followed by the herbs, red wine vinegar, sugar, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions or sugar start to stick, turn down the heat and add a splash of water.

Add the carrot, bay leaf and a small cup of water and bring to a simmer until the vegetables have softened, stirring occasionally. This takes about 15 minutes.

Put the cannellini beans into the pan and mix everything together well. Then add 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. Taste and adjust seasoning if necessary.