• 

  dried navy beans (see Tips)

  200 g
• 

  water for soaking

Walnut pesto

• 

  Parmesan cheese cut into pieces (3 cm)

  50 g
• 

  walnuts

  50 g
• 

  fresh flat-leaf parsley leaves only

  30 g
• 

  olive oil

  100 g
• 

  salt

  1 pinch
• 

  ground black pepper

  1 pinch

Slow cooked beans

• 

  olive oil

  20 g
• 

  garlic cloves cut into halves

  3
• 

  brown onion cut into wedges (1 cm)

  200 g
• 

  carrots cut into pieces (2 cm)

  120 g
• 

  celery cut into pieces (2 cm)

  60 g
• 

  water

  200 g
• 

  Vegetable stock paste (see Tips)

  1 tbsp
• 

  canned chopped tomatoes

  400 g
• 

  tomato passata

  400 g
• 

  dried oregano

  2 tsp
• 

  crusty bread to serve (optional)