Thu, 12 April 2018
Rapeseed oil, for frying
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons unsalted tomato purée
400g tinned tomatoes
400ml water (in two lots of 200ml)
4 Medjool dates
800g tinned unsalted butter beans
1 teaspoon smoked paprika
2 teaspoons apple cider vinegar
1 teaspoon tamarind paste or lime juice
Preheat oven to 160ºC/325ºF/gas 3.
Heat the oil in a frying pan then gently fry the onion over a medium heat until golden. Add the garlic and cook for a further 2–3 minutes until soft but not browned. Then add the tomato purée, tinned tomatoes and 200ml of water and stir well.
Transfer this mixture to a blender, add the Medjool dates and purée until completely smooth. (If you don’t have a high-speed blender you might want to soak your dates in warm water for about an hour beforehand.)
Pour the mixture into a deep oven dish and add the remaining ingredients. Give it all a good stir to completely combine.
Bake in the oven for about 60 minutes. Stir in another 200ml of water and then bake for another 60 minutes (2 hours in total).
Remove from the oven and leave to cool slightly before serving. If the sauce is a little thick you can add more water.
Serve with homemade brown-bread soldiers.
