2 tsp paprika
pinch ground cloves
1/3 cup tomato ketchup
2 x 400g tins chopped tomatoes in juice
1 tsp prepared mustard
2 tsp brown sugar
1 Tbsp Worcestershire sauce
2 x 400g tins cannellini beans or four-bean mix
freshly ground black pepper
Heat a dash of oil in a heavy pan. Add onions and saute until soft.
Add paprika and cloves, stir and cook briefly.
Remove from heat and stir in the tomato ketchup, canned tomatoes with all their juice and the water.
Return to heat and simmer for 10 minutes then add the mustard, sugar and Worcestershire sauce.
Put drained, rinsed beans in a large casserole with a tight-fitting lid.Pour over the tomato mixture, stir, then season to taste.
Bake at 170degC for about 75 minutes, checking liquid halfway through; add a little more water if needed.
Cook’s tip: This recipe can be made ahead of time then refrigerated. Use within three days.