Serves 4
15ml/1tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
15ml/1tbsp red wine vinegar
400g/14oz can chopped tomatoes
15ml/ 1tbsp tomato puree
15ml/1tbsp wholegrain mustard
15ml/1tbsp soft dark brown sugar
250ml/8floz vegetable stock
400g/14oz can red kidney beans, drained
400g/14oz can mixed pulses, drained
1 bay leaf
salt and black pepper
chopped fresh parsley
Heat the oil in a large pan, add the onions and cook over a gentle heat for 10 minutes until soft.
Add all the remaining ingredients and seasoning. Bring to the boil, lower the heat and simmer for 10 minutes. Remove the bay leaf.
Stir in the salt and pepper to taste. Transfer to warm plates and sprinkle with parsley.
