Ingredients
Method
1.Wash beans well under cold water; drain. Place beans in large saucepan with about 2 litres (8 cups) of cold water; bring to the boil. Boil, uncovered, 10 minutes. Drain beans; rinse under cold water two or three times. Discard skins that float to the surface; peel away any skins remaining.
2.Combine beans, capsicum, celery, carrot, onions, oil and the water in large saucepan; bring to the boil. Reduce heat. Add tomato paste, tomato purée, oregano, sugar and stock cubes; simmer, uncovered, stirring occasionally, about 35 minutes or until beans are tender. Season to taste.
3.Meanwhile, preheat oven to 200ºC/400ºF.
4.Transfer bean mixture to large baking dish; cook, in oven, uncovered, 1 hour. Sprinkle with a little extra dried oregano.
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