Tuscan-style stewed beans

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 56 ml olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, diced
• 4 garlic cloves, chopped
• ½ tsp chilli flakes
• 4 g parsley, chopped
• 1 tbsp chopped fresh sage
• 67 g tomato purée
• 180 ml vegan white wine
• 800 g canned peeled tomatoes
• 1 tsp kosher salt, or fine salt to taste
• Black pepper to taste
• 1 bay leaf
• 360 ml vegan vegetable stock
• 2 × 425 g cans white beans, drained
• 8 g basil, sliced

Step-by-step method

1. Chop onion, carrot, celery, garlic, parsley and sage. Crush the tomatoes with their juices.
2. Soften onion in the oil for 7–8 minutes. Add carrot, celery and garlic and cook for 3–4 minutes.
3. Add chilli, parsley and sage for 1 minute. Stir in tomato purée and cook for 1–2 minutes until darker.
4. Pour in wine and reduce for 3 minutes. Add tomatoes, bay, salt and pepper; cook uncovered for 12–13 minutes.
5. Add stock and beans. Cover and simmer gently for 30 minutes, stirring occasionally.
6. Remove bay and add basil. Mash a few beans if you want a thicker sauce; adjust seasoning.