• 2 cloves garlic, finely sliced
  • 1 tbsp olive oil
  • 4 sprigs thyme (or 1 tsp dried)
  • 380g good quality tomatoes, chopped
  • 1 tbsp tomato purée
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup
  • 200ml vegetable stock
  • Salt and pepper
  • 2 x 400g tins of beans (e.g. cannellini, haricot, borlotti, kidney, etc)


Preheat the oven to 140C. 

Heat the olive oil in a saucepan over a medium-low heat, then add the garlic and thyme sprigs. Heat through for a couple of minutes, stirring frequently to prevent the garlic from catching.

Once fragrant add the chopped tomatoes and tomato puree, then cook for around fifteen minutes (pressing on the tomatoes with the back of a wooden spoon as you go) until you have a nice soupy mixture and the tomatoes are completely softened. At this point add the maple syrup, Dijon mustard and vegetable stock, then taste and add salt and pepper accordingly. 

Drain the tinned beans and transfer to an oven-proof dish. Pour in the tomato sauce and mix everything well. Place in the oven for 3-4 hours, checking on the dish, giving everything a stir, every hour.