Butterbeans Baked With Tomato And Fennel Recipe

Ingredients

• 500 grams butterbeans, soaked overnight
• 1 tsp bicarbonate of soda
• 2 bay leaves
• 1 glug olive oil
• 2 red onions, sliced
• 3 cloves garlic, sliced
• 2 celery sticks, chopped
• 1 carrot, chopped
• 1 tsp fennel seeds
• 125 ml dry white wine
• 1 can chopped tomato, (410g)
• 1 can tomato puree, (410g)
• 1 pinch salt and milled pepper
• 1 handful freshly chopped parsley, for serving

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