If you like, use 3 x 400g cans butter beans. Make the sauce as recipe, tip in the drained and rinsed beans, then continue as before.
Soak the beans overnight in plenty of
water. Drain, rinse, then place in a pan
covered with water. Bring to the boil,
reduce the heat, then simmer for approx
50 mins until slightly tender but not soft.
Drain, then set aside.
Heat oven to 180C/160C fan/gas 4.
Heat the olive oil in a large frying pan, tip
in the onion and garlic, then cook over a
medium heat for 10 mins until softened
but not browned. Add the tomato purée,
cook for a further min, add remaining
ingredients, then simmer for 2-3 mins.
Season generously, then stir in the beans.
Tip into a large ovenproof dish, then bake
for approximately 1 hr, uncovered and
without stirring, until the beans are
tender. The beans will absorb all the
fabulous flavours and the sauce will
thicken. Allow to cool, then scatter
with parsley and drizzle with a little
more olive oil to serve.