Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Drain the soaked cannellini beans and rinse again in cold water. Heat the oven to 160C/fan 140C/gas 3.
Heat the oil in a casserole or heavy, lidded, ovenproof frying pan, and fry the onion and celery for 10 minutes until soft. Add the bacon and cook for 5 minutes until it starts to turn lightly golden around the edges – turn up the heat slightly, if you need to.
Stir in the tomato purée and cook for 1 minute until it turns deep red, then add the herbs, beans and stock – if necessary, top up with more stock or water to cover the beans. Bring to a bubble and stir in the chillies, maple syrup, cider and mustard. Season well – the beans will absorb a lot of flavour as they cook.
Once bubbling, stir well, add the lid and cook in the oven for 3 hours until the beans are tender, adding a splash of water during cooking if the beans look like they’re too dry. Remove the lid once the beans are tender and cook for 15-20 minutes or until thickened and saucy. Taste for seasoning, adding extra vinegar, mustard and maple syrup, if you like. Add an extra splash of water if needed to make it saucy. Fish out any whole chillies, chop and stir back into the beans. Discard the bay and rosemary. Serve in jacket potatoes, with cornbread, or on its own with a swirl of soured cream.