Ingredients

• 1tbsp olive oil
• 2 shallots, finely chopped
• 1tbsp rosemary, freshly chopped
• 1tsp smoked paprika
• 400g can cannellini beans, drained and rinsed
• 400g can chopped tomatoes
• 1tbsp soft muscovado sugar
• 1tsp Worcestershire sauce
• 75ml red wine
• 75ml vegetable stock, hot
• small handful flat-leafed parsley, chopped, for sprinkling
•   mature Cheddar, grated, for sprinkling

Method

1. Heat the oil in a large pan, then fry the shallots over a low heat for 12min until they start to soften.
2. Add the rosemary and paprika and fry for 1-2min, then add the beans, tomatoes, sugar, Worcestershire sauce, red wine and hot stock. Season, then bring to the boil and simmer, uncovered, for 10-15min. Serve immediately, either on toast or with jacket potatoes, scattered with parsley and grated Cheddar cheese.

Notes