You will need a small ovenproof dish with a lid.
Prep time: 5 minutes
Cooking time: 1 hour
Total time: 1 hour 5 minutes
Preheat the oven to 180/350/gas 4.
Pour the rapeseed oil into the ovenproof dish and heat oven a medium heat. Add the onions and celery and stir. Turn the heat down to low and sauté for 15 minutes until the vegetables are very soft.
Add the garlic and cook for a further 5 minutes. Add the paprika and stir. Cook for 2 minutes.
Add the tomatoes, beans, sugar, vinegar, vegetable bouillon and lemon juice and season with salt and pepper.
Turn up the heat and bring to the boil. Pop a lid on and cook in the oven for 40 minutes. Once cooked, scrape any tomato sauce residue off the inside of the pan and mix in with the sauce. This will deepen the flavour.
Serve with roasted green vegetables with lime and chilli for the ultimate vegan combination, or as part of a DizzleSky English breakfast, or with grated cheese and poached eggs for a perfect Sunday supper.
DOWNLOAD OR PRINT RECIPE HERE.
Sautéing the onions, celery and garlic gently for a long time at the beginning is the key to getting these beans right. Hold your nerve and let them cook. You’ll be happy you did so in the end!”