Pit Beans/veg Beans Recipe

Drain and rinse

Drain and rinse the canned mixed beans and the butter beans under cold running water. Set aside in a sieve to drain thoroughly.

In a small bowl, whisk together the passata (or crushed tomatoes), tomato paste, brown sugar, apple cider vinegar, vegetable stock, mustard and soy sauce until smooth. Set this sauce mixture aside.

Heat a heavy skillet or saucepan over medium heat. Add the olive oil and swirl to coat.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the minced garlic, diced red pepper, carrot and celery (for Veg Beans) and cook for 3–4 minutes until they begin to soften.

Stir in the smoked paprika, ground cumin and chili flakes (if using) and cook for 30 seconds to bloom the spices.

Pour the prepared tomato-bean sauce into the pan with the aromatics and vegetables. Stir to combine and bring to a gentle simmer.

Add the drained beans to the pan and gently fold them into the sauce, taking care not to break them up too much.

Reduce the heat to low and simmer, uncovered, for 12–15 minutes, stirring occasionally. This will thicken the sauce and allow the flavors to meld. If the mixture looks too thick, add up to 2 tbsp (30 ml) water or stock to reach desired consistency.

Taste and adjust seasoning with salt and black pepper. If you prefer a sweeter or tangier profile, add a little more brown sugar or vinegar, ½ tsp at a time.

Stir in the chopped parsley or coriander just before serving.

Serve hot as a side: spoon into a warmed dish and offer lemon wedges on the side for a fresh squeeze if desired.