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Tins and jars are put to good use for this comforting supper of creamy beans, sweet-savoury tomatoes, and bright, fresh cabbage
Peel and roughly chop 3 medium-sized onions. Warm 3 tbsp of olive oil in a shallow pan, add the onions and let them cook over a moderate heat for 15 minutes or so, until translucent. Peel 3 large cloves of garlic, thinly slice them and stir into the softening onions. Continue cooking for a further 10 minutes or until the onions are golden brown and tender. Continue reading...