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Ingredients
Ingredients: 155 g/oz dried red kidney beans 155 g/ 5 oz dried black-eyed beans 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 red onion, chopped 440g/14oz canned peeled tomatoes, undrained and mashed 1 tablespoon ground cumin 1 tablespoon dry mustard 2 tablespoons golden syrup 1 tablespoon tomato paste (puree) 2 carrots, thickly sliced 3 zucchini (courgettes), thickly sliced 440g/1 40z canned butter beans rinsed and drained 100 g /3 ½ oz shelled fresh or frozen broad beans 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano

Instructions
Method: 1. Place red kidney and block-eyed beans in a large bowl, cover with water and set aside to soak overnight. Drain. Bring a large saucepan of water to the boil, odd beans and boil for 10 minutes. Reduce heat and simmer for I hour or until beans are tender. Drain and set aside. 2. Heat oil in a large saucepan over a medium heat, odd garlic and onion and cook, stirring, for 3 minutes or until onion is soft and golden. Add tomatoes, cumin, mustard, golden syrup and tomato paste (puree) and bring to the boil. Reduce heat and simmer for 5 minutes. 3. Add cooked beans, carrots, zucchini (courgettes), butter beans, brood beans and oregano to pan and simmer for 30 minutes or until vegetables are tender. Note: All types of beans adopt to a huge range of seasonings. The beans in this casserole can be varied to accommodate whatever you have available. As on alternative, try a combination of haricot and butter beans with chickpeas, and substitute your favorite spices or dried herbs for the ground cumin and oregano. Serves 4