POSH BEANS ON TOAST

PREP TIME: 6hr 15mins

COOK TIME: 2hr

INGREDIENTS: 15

DIFFICULTY: Easy

INGREDIENTS:

• 250g dried cannellini beans, soaked in cold water overnight, drained

• 3/4 cup (185ml) olive oil

• 1 onion, finely chopped

• 5 garlic cloves, chopped

• 2 teaspoons thyme leaves, chopped

• 1 tablespoon wholegrain mustard

• 1/4 cup (60g) brown sugar

• 1/4 cup (60ml) cider vinegar

• 2 tablespoons curry powder

• 400g can chopped tomatoes

• 600ml tomato passata

• 2 tablespoons sun-dried tomato paste

• 600ml vegetable stock

• 1/2 cup flat-leaf parsley leaves

• Toast and butter, to serve

METHOD:

1. Place beans in a pan, cover with cold water and bring to a boil. Reduce heat to low and simmer for 45 minutes or until tender.

2. Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.

3. Drain beans and add to the pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.

4. Meanwhile, heat the remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on a paper towel.

5. Season beans and serve with toast, a knob of butter and fried parsley leaves.