Two-Bean, Tomato & Cheesy Ciabatta Bake

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and finely chop the brown onion[s]

Grate (no need to peel!) the carrot[s] 

Peel and finely chop (or grate) the garlic

Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil and a small knob of butter over a medium heat

Once hot, add the chopped onion and grated carrot with a pinch of salt and cook for 3-5 min or until starting to soften

Meanwhile, roughly chop the cherry tomatoes 

Dissolve the vegetable stock cube[s] in 150ml [250ml] boiled water

Drain and rinse the kidney beans and butter beans

Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, add the red wine vinegar and tomato paste and cook for a further 1-2 min

Add the chopped cherry tomatoes, drained beans and vegetable stock and cook for a further 2-3 min or until thickened slightly – this is your tomato bean stew

Meanwhile, tear the ciabatta and mozzarella into rough bite-sized pieces

Roughly chop the basil

Once thickened, add half the basil to the tomato bean stew (you'll use the rest later!)

Transfer the tomato bean stew to an oven-proof dish (or individual dishes)

Top with the torn ciabatta and mozzarella, then drizzle the whole thing with olive oil and a generous grind of black pepper 

Put the dish in the oven and cook for 10-15 min or until golden