Slow Cooked Beans

Created for Little Forest Folk Life by Two Teaspoons

Serves 4, generously

•      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

•      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

Leave the lid on at each stage when you are cooking this dish, the steam helps the vegetables cook nicely and more efficiently.

1. Cover a heavy-bottomed pan with olive oil, put 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.

2. 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.

3. Put the cannellini beans into the pan, 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.

Finishing touches, if you are feeling fancy!

•      Grated Cheddar cheese

•      Chilli flakes

•      Or have for breakfast with fried eggs and bacon…