- 225 g (8 oz) aduki beans, soaked
- 30 ml (2 tbsp) olive oil
- overnight
- 1 onion, peeled
- 2 cloves
- 3 cloves garlic, peeled
- 1 carrot, chopped into 3 pieces
- 8 peppercorns
- 2 sticks celery, cut into 2.5 cm (1 in) lengths
- 225 g (8 oz) pickling onions, peeled
- 225 g (8 oz) potatoes, diced
- 225 g (8 oz) courgettes, sliced
- 45 ml (3 tbsp) tomato purée 90 ml
- (3 tbsp) red wine 45 ml
- (3 tbsp) cognac
- salt and pepper
- Drain the beans. Put them in a pan with fresh water to cover. Add the onion stuck with the cloves, the garlic, carrot, peppercorns, celery and half the olive oil. Bring to the boil and boil fast for 10 minutes. Reduce the heat and simmer, covered, for 35-40 minutes or until tender.
- Drain the beans again, reserving the stock. Discard the onion, garlic and peppercorns. Mash or purée the carrot and celery into the stock.
- Heat the remaining oil in a large, heavy-based pan and gently sweat the picking onions, potatoes and courgettes for 3-4 minutes. Add the beans and cook for 5 minutes. Pour in 300 ml (1⁄2 pint) of the bean stock. Stir in the tomato purée, wine and cognac and bring to the boil. Simmer, covered, for 35 minutes or until thick. Season well and serve hot.