Butter Beans With Mustard And Tomato
3 medium-sized onions 3 large cloves garlic 3 tbsp olive oil a few whole sprigs of thyme 2 bay leaves 2 x 400g cans of crushed tomatoes (or passata) 2 x 400g cans of butter beans 2 medium-sized whole chillies 2 tbsp black treacle 1 tbsp grain mustard 1 tbsp smooth French mustard
Peel and roughly chop the onions and the garlic, put them in a heavy-based casserole with the olive oil and leave over a moderate heat till they are soft. An occasional stir will prevent them from sticking to the pan.
Add the dried thyme and the bay leaves, the crushed tomato, 250ml of water and the drained beans, and then bring to the boil. Season with salt and black pepper, the two chillies, treacle and the mustards.
Partially cover with a lid and leave to simmer gently for 30 minutes or so – you want the sauce to thicken a little. Serve hot.