Bold Bean Co

Directions

1. step 1

   Heat the oil in a large saucepan over a medium–high heat. Add the fennel and sliced red onion, along with a big pinch of salt. Cook, stirring regularly, for 5 minutes, then add the aubergine. Cook for a further 10 minutes until all the veg has collapsed and softened, and is a little caramelised.

2. step 2

   Scrape in the garlic and fennel, along with the chilli, if using, and cook for 1 minute more, then tip in the tomatoes. Half-fill the can with water, and pour that in too. Tip in your beans, along with their bean stock (this thickens the sauce). Chuck in a Parmesan rind, if you have one. Leave to bubble away for 10–15 minutes while you make the vinaigrette.

3. step 3

   In a small bowl, mix the chopped red onion with the capers and vinegar. Add the olive oil and season to taste – it should be tangy, so add some more vinegar if needed.

4. step 4

   Mix the remaining ½ chopped red oil in a small bowl with the capers and vinegar. Add a good slosh of olive oil (you want about 3 tbsp) Season the vinaigrette to taste - it should be tangy, so add some more vinegar if it needs.

5. step 5

   Season the stew to taste, then ladle into bowls. Serve topped with the caper vinaigrette, grated Parmesan and basil leaves.