Braised white beans

Serves 8 Prep 30 mins plus overnight soaking Cook 11/4-11/2 hrs

QQQ500g dried white beans (haricot

or cannellini), soaked overnight 2 onions

3 carrots

2 celery sticks

3 garlic cloves

1 bouquet garni (if making, tie 2 sprigs each of parsley, rosemary and thyme, with a bay leaf)

25g butter

2 tbsp olive oil

3 tomatoes, skinned and chopped chopped parsley, to serve

1 Rinse the beans and put in a large pan with 1 onion, 1 carrot, 1 celery stick, all halved; 1 unpeeled garlic clove; and the bouquet garni. Cover with water and bring to the boil, then reduce the heat and simmer for 30-45 mins, until the beans are tender but still holding their shape.

2 Chop the remaining onion, carrots and celery. Peel and finely chop the remaining garlic. Heat the butter and oil in a large pan, and fry the veg for 10 mins until just golden.

3 Drain the beans (reserving the liquid), discarding the whole veg and bouquet garni. Add the beans to the pan of vegetables with the tomatoes and enough of the reserved cooking liquid to just cover (top up with boiling water if needed). Season and bring to the boil. Cover and simmer for 30 mins until everything is tender. Scatter with the parsley. PER SERVING 247 kcals, protein 14g, carbs 35g,

fat 7g, saturates 2g, fibre 12g, sugars 5g, salt 0.2g