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PREPARATION TIME: 5 MINUTES, PLUS SOAKING

COOKING TIME: 6–9 HOURS

SERVES 4 WITH TOAST

VEGETARIAN

You could open a can of course, but this home-made version will leave you wondering why you did! Slow cooking creates an intense depth of flavour and sweetness in this dish, making it taste rich, wholesome and satisfying.

150g (5oz) dried haricot beans

1 x 400g (14oz) tin chopped tomatoes

2 tbsp sun-dried tomato paste

2 tbsp tomato ketchup

2 tsp golden caster sugar

300ml (10fl oz) cold water

Sea salt and freshly ground black pepper

Place the beans in a bowl and cover completely with cold water. Leave to soak for at least 6–10 hours. Drain and rinse thoroughly and place in the slow cooker dish.

Add the tomatoes, tomato paste, tomato ketchup and sugar, then mix in the cold water. Don’t be tempted to season the beans at this point, as the salt will toughen them as they cook.

Cover with the lid and cook on low overnight or for at least 8–9 hours until the beans are tender and the sauce has thickened. Season to taste with salt and pepper and serve spooned over thick hot buttered toast.

TRY…

making this dish with butter beans instead.