It’s great if you can get these giant white Lima beans, but if not normal will do, or 2 tins of well washed and drained tinned Lima beans.

Ingredients

• 250g beans
• 2 brown onions, sliced
• 2 cloves garlic
• 1 cup olive oil
• 1 cup tomato passata (or 2 tbspns tomato purée)
• 4 large fresh tomatoes
• 2 carrots, chopped quite finely
• 2 celery stalks, chopped
• Bunch of parsley finely chopped
• Salt, freshly ground pepper, dried red pepper & oregano

Method

Soak the beans overnight. Drain. Place in large pot, cover with fresh water and bring to the boil. Simmer until the beans are al dente. Drain.

Sauté the onions in the olive oil with the celery, carrot, garlic and most of the parsley for about 10 minutes.

Add the tomatoes, salt, pepper, red pepper and oregano.

Add the prepared beans, turn into a baking dish and cook in a moderate oven until the beans are very tender (but not until they turn mushy).

(Picture of cooked beans yet to come!)

Sprinkle with fresh parsley and serve.