- 500g dried cannelli beans (2 x 400g/14ozcans)
- 1 large onion
- 3-4 celery stalks
- 2cm/1 inch ginger
- 1-2 chillis
- 2 garlic cloves
- 1 nutmeg
- 1 bay leaf
- Salt and pepper
- Olive oi
Soak beans overnight as pack instructions.
Heat oven to 170C / 150C fan / gas 3
Finely chop onion and gently fry in a little olive oil, addfinely sliced celery and diced ginger, chilli and garlic and continue cooking until soft.
Add the finely grated nutmeg(about ½-1 nutmeg), bay leaf and season.
Drain the beans and rinse well–add to the onion mix adding about 500ml / scant pintwaterand bring to simmering point then/ pour into ANTA salad bowl, the beans should be covered by about 2cm/1 inch of water.
Place an ANTA plate on the bowl and bake inoven for about 1–1 1/2 hours.
If using canned beans, rinse well and add to cooked onion mix, add about 500ml / scantpint water and bring to the boil and simmer four about 5 minutes.