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A Wasming Dish for Winter

SPANISH BAKED BEANS

By Shannon Martinez and Mo Wyse from Smith & Deli-cious | Serves 4-6 | Prep 15 mins | Cook 1½ hours

INGREDIENTS

• 480g (1lb 1oz) dried Great Northern or cannellini beans, cooked

• 1 bay leaf

• 60ml (2floz) extra-virgin olive oil

• 1 brown onion, sliced

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• ½ fennel bulb, sliced

• 2 garlic cloves, minced

• 1 tsp thyme leaves

• 1 tsp smoked paprika

• ½ tsp chilli flakes

• pinch of saffron threads (optional)

• ½ tsp cumin seeds

• 2 tsp salt

• 1 tbsp tomato purée

• 1 tbsp sherry vinegar

• 400g (14 oz) fresh or tinned diced tomatoes

• 500ml (17floz) vegetable stock or water, or liquid from cooking the beans

• 1 tsp brown sugar

• 1 tbsp capers

• pepper, to taste

• handful of parsley, chopped

METHOD

1 Put the beans in a saucepan and cover with water. Add 1 bay leaf and boil over a high heat until just cooked. Drain the beans and set them aside. Reserve the cooking water.

2 In another saucepan, heat the olive oil over a medium heat and slowly fry the onion, peppers and fennel until lightly golden. Add the garlic and thyme and cook for another minute.

3 Mix in the spices, salt and tomato purée and cook out for a further minute. De-glaze the pan with the vinegar and add the diced tomatoes, stock, brown sugar and capers. Reduce the heat to low and simmer for around 30 minutes.

4 Remove the bay leaf. If you prefer a smooth sauce, purée the mixture in a blender until completely smooth, otherwise just leave it nice and chunky.

5 Add the cooked beans and simmer over a very low heat for 30 minutes to 1 hour. Add a little more stock if needed. Check the seasoning and mix in the parsley to finish.