Ingredients

• 2 x 400g haricot or cannellini beans (or a mixture)

• Vegetable oil – a splash for frying

• 200g onion, finely chopped

• 2 sticks celery, finely diced

• 2 medium carrots, finely diced

• 1 sweet potato (or equivalent weight butternut squash), finely diced

• 2 garlic cloves, grated

• 2 x 400g/14oz chopped tinned tomatoes

• 2 tbsp tomato puree 

• 1 tbsp red wine vinegar

• 2 tsp mixed herbs

• 2 tsp smoked paprika

• 1 tsp ground cumin

Method

• In a large saucepan, add a splash of oil and fry the onion, carrots, celery and sweet potato until soft, stirring to avoid them sticking or colouring.

• Add the garlic and cook for a further 2 mins, then stir in the paprika, mixed herbs and cumin.

• Next add the tinned tomatoes, tomato puree and vinegar and bring to the boil. Turn down the heat and simmer for 15 minutes.

• Using a stick blender, blitz the sauce to a smooth consistency, then drain the beans and add to the pan.

• Cook for 5 -10 minutes to heat the beans in the sauce

Serve with jacket potatoes, toast, bread, or potato wedges.