Ingredients
1 tsp rapeseed oil
1 expansive onion (185g), finely chopped
2 garlic cloves, finely grated
500g passata
3 set dates (almost 15g), generally chopped
1 tbsp balsamic vinegar
2 tsp bouillon powder
1 cove leaf
3 x 400g haricot beans, drained
4 medium cooked coat potatoes
Method
Warm the oil in a non-stick pan over a moo warm and sear the onion for 5 mins until brilliant. Include a drop of water if it looks like it’s beginning to burn.
Mix in the garlic, at that point tip in the passata, dates, vinegar, bouillon and inlet leaf. Crush in bounty of dark pepper and stew for 5 mins.
Tip in the beans and 400ml water, at that point stew for 10 mins, mixing each presently and at that point until thick. To solidify, take off to cool totally, at that point partition between cooler packs and solidify for up to three months. Defrost completely in the ice chest overnight and warm in a skillet until channeling hot. Serve over coat potatoes.