Rinse and soak the Black Turtle Beans, Haricot Beans and Red Kidney Beans in fresh water the night before the day you would like to cook the dish.
Roughly chop the shallots and garlic and gently fry on the hob in a little oil until golden. Add the Cumin Seeds and Coriander and stir. Then immediately after pour over the vegetable stock and stir.
Add the pre-soaked beans to the pot. Stir, then add the tin of chopped tomatoes, hot pepper sauce and a little of the Passata.
Take the pan off the hob and put the lid on. Place on the middle shelf of the oven for around 2-2½ hours.
Add the red lentils and, if necessary, the rest of the Passata. Stir and return to the oven for a further 1-1½ hours.
You can serve this straight from the oven/slow cooker with plain rice, Cornbread or as pictured above with Ciabatta. Any leftovers can be refrigerated and reheated the following day.
If you are using a pressure cooker, this recipe will take around an hour. Simply fry the ingredients in the cooker, add the beans and other ingredients, cover with a little water, bring to pressure and cook for around 45 minutes. Release the pressure, add the lentils and the remaining passata, bring back to pressure and cook for a further 10-15 minutes.
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