FEEL FULL OF BEANS
SPANISH BAKED BEANS Serves up to six. Ingredients 480g dried great northern beans, cooked (navy or cannellini are similar),1 bay leaf, 60ml olive oil, 1 brown onion, sliced, ½ red bell pepper, diced, ½ green bell pepper, diced, ½ fennel bulb, sliced, 2 garlic cloves, minced, 1tsp thyme leaves, 1tsp smoked paprika, ½ tsp chilli flakes, pinch of saffron threads (optional), ½ tsp cumin seeds, 2tsp salt, 1tbsp tomato puree, 1tbsp sherry vinegar, 400g tinned diced tomatoes, 500ml veg stock or water, 1tsp brown sugar, 1tbsp capers, pepper, handful of flat-leaf parsley, chopped, to garnish. Method 1 Put beans in a pan, cover with water, add bay leaf and boil over a high heat until just cooked. Drain, set aside. Remove bay leaf. 2 In another pan, heat the oil and fry onion, peppers and fennel until lightly golden. Add garlic and thyme, cook for one minute. 3 Mix in spices, salt and tomato paste. Cook for one minute. Deglaze pan with vinegar and add diced tomatoes, stock, brown sugar and capers. Reduce heat, simmer for 30 minutes. 4 Add beans and simmer over very low heat for 30-60 minutes. Add more stock if needed. 5 Check seasoning and mix in parsley.
Taken from Smith & Deli-cious by Shannon Martinez and Mo Wyse.