Peel the onions, cut them in half, then into thick segments. Soften them in a pan
with a tablespoon of oil. Scrub the carrots, roughly chop, then add to the onions with
As the vegetables soften, slice the mushrooms and stir them into the vegetables.
Once they soften and colour, tip in the tomatoes, the rinsed beans and 2 cans of
water. Season with salt and black pepper then bring to the boil.
Lower the heat and simmer the beans for 30 minutes, until the mixture is thick. Set
to one side and transfer to an ovenproof dish.
Set the oven at 180C/gas mark 4.
Bake for about 35 minutes.
Optional cheesy crisp crumb topping
Mix 40g rolled oats, 40g crisp white breadcrumbs, and 4 Tbspn grated parmasan.
Continue cooking for a further 30 minutes until it is golden and crisp.
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