Serves 4-6:
- 500g dried cannellini or haricot beans
- 3 small carrots
- 6 sun-dried tomato halves
- 2 small onions
- 4 cloves garlic
- 3 tbsp soy sauce
- 1½ tbsp apple cider vinegar
- 4 tbsp olive oil
- 1½ tbsp paprika
- 1 vegetable stock cube
- 3 bay leaves
- 1 tsp dried oregano
- 3 tbsp plain flour
DAY BEFORE: Soak 500g dried cannellini or haricot beans in plenty of cold water.
Rinse the soaked beans, then add to a large saucepan. Add 3 bay leaves and cold water to cover the beans by about 2cm. Bring to the boil and set a timer for 10m.
Meanwhile, blend 3 small carrots and 6 sun-dried tomato halves.
When the beans have been boiling for 10m, skim any foam off the top, then add the blended carrots and sun-dried tomatoes. Stir to combine, then half-cover and leave to simmer over a low-medium heat for 60-80m or until tender.
While the beans cook, finely dice 2 small onions and sauté in 4 tbsp olive oil until translucent, 10-15m.
Add to the onion and fry 2m:
- 4 cloves garlic
- 1½ tbsp paprika
- 1 vegetable stock cube
- 1 tsp dried oregano
Next add and whisk vigorously to combine before turning off the heat:
- 3 tbsp soy sauce
- 1½ tbsp apple cider vinegar
- 3 tbsp plain flour
When the beans are tender and creamy, pre-heat the oven to 200C / Gas 6. Discard the bay leaves. Add the onion mixture to the beans and stir over a high heat until well combined.
Add salt to taste, then pour into an oven dish and bake for 30-40m until a thin crust forms.
Modified from The Vegan Pantry