High in fibre. A good source of iron, vitamin C and folic acid.
Preparation takes 15 minutes. Cooks for 1 hour in the oven.
Wonderful served on a slice of toast and sprinkled with fresh parsley, but also great at room temperature as a side dish.
3 tablespoons rapeseed oil
1 large onion
1 garlic clove
2 tablespoons tomato puree
2 X 400g cans of chopped tomatoes
1 teaspoon sugar
a pinch of ground cinnamon
3 X 400g cans of cooked butter beans (or cooked berlotti beans also work well)
1 teaspoon of Worcester sauce
salt to taste
lots of freshly ground black pepper
Chunky granary bread to serve
A handful of fresh parsley to scatter over the top
1) Heat the oven to 160oC fan
2) Heat the oil in a large saucepan and tip in the onion and garlic over a medium heat. Then cook slowly for about 10 minutes until the onions are soft but not browned.
3) Add the tomato puree and cook in the pan for a few minutes
4) Add the tinned tomatoes, sugar, cinnamon and Worcester sauce and bring the pan back up to a gentle simmer
5) Add the drained beans to the tomato sauce and give them a good stir.
6) Add plenty of black pepper and a little salt (better to go easy with the salt- you can always add more later if you want it)
7) Tip the beans and sauce mix into an oven proof dish and bake for 1 hour, uncovered and without stirring.
8) Take out the oven and allow to cool for about 15 minutes then serve and scatter with fresh parsley and perhaps a little drizzle of extra virgin olive oil.