500 gmdried cannellini beans, soaked overnight in cold water400 gmcanned peeled tomatoes250 ml (1 cup)chicken stock2garlic cloves, crushed2flat-leaf parsley stalks1½ tbspolive oil1small red chilli, finely choppedPinchof dried oregano
Drain cannellini beans and rinse well under cold running water. Combine in a saucepan with plenty of cold water, bring to the boil and cook over medium-high heat until almost cooked through (20-30 minutes).
Meanwhile, preheat oven to 180C. Drain beans, combine in a roasting pan with remaining ingredients and bake, uncovered, until tender (45 minutes-1 hour). Season to taste and serve hot.