• 300g (10½oz) dried haricot or cannellini beans
• 2 tablespoons fine salt, for soaking the beans
• 2 tablespoons extra-virgin olive oil
• 2 onions, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon cracked coriander seeds
• 4 bay leaves
• 3 or 4 thyme sprigs
• 1 rosemary sprig
• 1 × 400g (14oz) tin good-quality chopped tomatoes
• 1 teaspoon Dijon mustard
• 2 tablespoons soft brown sugar
• ½ tablespoon molasses
• 4 tablespoons cider vinegar
• salt and freshly ground black pepper

Place the dried beans in a large bowl and cover with water. Add the fine salt, give the beans a stir and allow them to soak for 10–12 hours or overnight.

Drain the beans and place them in a large pan. Cover with more water and set over a medium–high heat. Bring to a simmer and cook until tender, about 35–40 minutes.

Meanwhile, set a large heavy-based casserole over a medium–low heat. Add the olive oil followed by the sliced onions. Season with a little salt and pepper and cook, stirring regularly, for 10–12 minutes, until the onions have softened. Add the garlic, smoked paprika, coriander seeds and all the herbs. Cook for a further 2–3 minutes, then add the canned tomatoes plus half a can of water, and the mustard, sugar, molasses and vinegar and stir well. Bring to a simmer and cook uncovered over a low heat for about 2 hours, until you have a rich, deep-flavoured sauce that will cling to the tender beans. You might need to top up with water if the mixture looks a little dry. Add the beans and cook for a further 15–20 minutes, then remove from the heat and allow the beans to stand for 10 minutes before tasting, adjusting the seasoning, if necessary, and serving.