Step 2

Reduce heat to low. Add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently for a few minutes until slightly softened.

Step 3

Pour over the red wine vinegar, scraping any meaty bits from the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 minutes.

Step 4

Season, cover with a lid and transfer to the oven for 2 hours. Remove the lid for the final hour. Stir occasionally and add the haricot beans 30 minutes before the end.

Step 5

Remove from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle with a little oil and return to the oven for 5–10 minutes until the breadcrumbs are golden.

Step 6

Serve with crusty bread and green vegetables.