Instructions: Soak the beans overnight and drain them in a colander.

Then cook them in plenty of unsalted water until they are tender but not falling to pieces about 30 minutes.

Drain them and put into a large flameproof casserole that has a good tight fitting lid together with all the remaining ingredients except the wine.

Place the casserole over the gentlest possible heat and cook for at least 2 hours by which time a lot of the fat will have melted and been absorbed and some of the beans will have dissolved to form with the tomatoes a rich thick sauce.

Check every now and then and give everything a good stirring.

Towards the end add the wine and taste to check the seasoning.

Even better next day but you will need to add more tomatoes and wine for reheating.

Serves 6

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