1 Heat the oven to 190°C (170° fan) 375°F gas 5.
2 Drain the beans and place in a large pan. Cover with fresh water, bring to a boil and cook for 10 minutes. Drain and set side.
3 Heat the oil in a flameproof casserole dish and cook the onions, carrots and garlic until softened. Stir in the cumin, beans and passata. Season to taste with salt, pepper and cayenne.
4 Cover and cook in the oven for 1-1 1/2 hours until the beans are tender. Garnish with chopped coriander.