Directions
1.
Heat some oil and fry two crumbled stock cubes, onions, carrots and apple for 5 minutes. Mix 3 tbsps tomato puree in 1/2 pint water and add. Add 2 tbsps wine vinegar, 1 tsp mustard powder, 1 tsp oregano, 1 tsp cumin, 1 tsp brown sugar, salt and pepper. Cover pan and simmer for 2 minutes. Add beans and tip into a casserole dish. Cover and cook for 35-40 minutes.
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