Ingredients

Steps

• Drain the beans, cover with fresh water, and boil for 1.5 to 2 hours.
• Soften the onion and garlic in 30ml of olive oil for 5 minutes.
• Stir in the paprika, tomato purée, canned tomatoes, 100ml water, salt, and pepper.
• Simmer the sauce for 30 minutes and stir in the chard before removing from heat.
• Preheat the oven to 160°C.
• Drain the cooked beans and mix with the tomato sauce, 30ml olive oil, and fresh herbs.
• Transfer to a casserole pan, drizzle with remaining 30ml olive oil, and bake for 35 to 40 minutes.