Slow-Cooked Beans with Tomatoes, Herbs & Red Wine

 Vegan

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Slow-Cooked Beans with Tomatoes, Herbs & Red Wine

Serves: 
3 - 4
Ingredients: 

* 250g/9 oz dried butter beans or 2 tins, rinsed and drained
* 2 tablespoons olive oil, plus extra for serving
* 4 medium onions, peeled and coarsely chopped
* 1 teaspoon dried mixed herbs or Greek oregano
* 3 large cloves of garlic, peeled and thinly sliced
* 450g/1 lb ripe tomatoes, peeled and chopped, or a 400g/14 oz tin of chopped tomatoes and juice
* 1 tablespoon sun-dried tomato paste
* 230 ml/8 fl oz dry red wine
* Salt to taste

Method: 

1. If using dried beans, soak them overnight in plenty of cold water. If you forget, pour boiling water on them, then leave to soak for at least 4 hours.
2. In a large, heavy pan or flame-proof casserole, warm the oil and sauté the onions and oregano for a few minutes. Add the garlic, tomatoes, tomato paste and wine.
3. Rinse the beans thoroughly in more cold water, then drain and add them to the pan. Stir well, and top up with a little water if necessary, so the beans are just submerged in liquid.

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