Ingredients

• 250g dried great northern beans / white beans
• 120mL olive oil
• 1 brown onion, diced
• 1 leek, sliced
• 5 cloves garlic, finely chopped (or 1 tbsp jarred minced garlic)
• 5 sprigs thyme (or some dried basil & dried oregano)
• 1 tbsp brown mustard seeds
• 3 tbsp cider vinegar
• 3 tbsp brown sugar
• 1 tbsp hot curry powder
• 1 x 400g can crushed tomatoes
• 600mL tomato passata (or 300mL passata & more tomato puree)
• 1 tbsp tomato paste/puree
• 1 vegetable stock cube
• 600mL boiling water (or 300mL for a thicker sauce)
• Salt to taste

Instructions

1. Soak beans in water overnight. Drain, then put in a large pan, cover with water & boil for 30 min. Drain.

2. Heat the olive oil in a large heavy based saucepan & cook onion, leek, garlic & thyme. This can be done slowly while the beans cook.

3. Add mustard seeds, vinegar, sugar, curry powder, crushed tomatoes, passata & tomato paste & beans.

4. Dissolve stock cube in boiling water, add to the pan & bring to a simmer. Cook for 40 min until beans are tender, then season with salt if you prefer (I don’t).

5. Serve on toast, in a wrap or with toast fingers to dip in.

6. Serve in a bowl with avocado slices & crumbled feta.