Roasted coco beans

A recipe to feed your family of four for less than $10 from Peta Mathias.

Ingredients

600 g	White haricot beans (Main)
150 ml	Olive oil, or peanut oil
250 ml	Vegetable stock, or chicken stock
150 ml	White wine
4 sprigs	Fresh thyme
4 sprigs	Fresh oregano
6	Garlic cloves, smashed
12	Sun-dried tomatoes, chopped
1 to taste	Salt & freshly ground pepper

Directions

1. Soak beans for at least two hours, preferably overnight.
2. Drain then cook in boiling water for half an hour. Drain. The beans will be undercooked.
3. Heat oven to 180 degC. In an ovenproof dish put the beans, oil, stock, wine, herbs, garlic and sun-dried tomatoes.
4. Add salt and pepper and mix well. Braise in oven, covered loosely with baking paper, for half an hour.
5. Keep checking - they might need as much as an hour, leaving a moist, flavoured stew.