Special Diet

Ingredients
  • 2 x 400 g (13 oz) cans borlotti beans, drained
  • 1 garlic clove, crushed
  • 1 onion, finely chopped
  • 450 ml (¾ pint) vegetable stock
  • 300 ml (½ pint) passata (sieved tomatoes)
  • 2 tablespoons molasses or black treacle
  • 2 tablespoons tomato purée
  • 2 tablespoons soft dark brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • salt and black pepper
Directions

Put all the ingredients in a flameproof casserole with a little salt and pepper. Cover and bring slowly to the boil.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1½ hours. Remove the lid and bake for a further 30 minutes until the sauce is syrupy. Serve with hot buttered toast.

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