Serves 4

1 large onion finely diced

2 large celery sticks finely diced

Garlic?

Fresh thyme

50ml sherry

400g tinned chopped toms

2 teaspoons of smoked paprika

1 tablespoon dried oregano

Half a jar of white cannellini beans

1. Finely dice the onion, carrot and celery.
2. Peel the garlic cloves.
3. Heat 2 tablespoons of olive oil in a pan, over a low to medium heat.
4. Add the onion, carrots and celery to the pan and sauté until the onion is translucent.
5. Crush the garlic and add it to the pan, along with the chilli and sweet smoked paprika.  Stir for 2-3 minutes, being careful not to burn the garlic.
6. Add the tomatoes, stock, oregano, sugar and tomato purée.  Season and stir well.
7. Bring to the boil, then reduce the the heat, cover and simmer for 10 minutes.
8. Now stir in the chocolate and when that has dissolved, add the beans and cook for a further 15 minutes.
9. Chop the parsley and scatter over the beans before serving.