1 tbsp olive oil
1 red onion, chopped
400g can cannellini or pinto beans, rinsed and drained
400g can red kidney beans, rinsed and drained
800g can chopped tomatoes
300g smoked tofu, chopped
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp worcestershire sauce
2 tbsp fresh parsley, chopped
thick slices sourdough mixed-grain bread, to serve
1 Heat oil in an ovenproof casserole dish. Add red onion and cook over a medium heat for 10 minutes or until onion is very soft. You may need to add a couple of tablespoons of water to help cook the onions.
2 Add beans, tomatoes, tofu, maple syrup, mustard and worcestershire and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes or until thick and glossy.
3 Serve sprinkled with chopped parsley and accompanied with toasted sourdough slices.