Black Bean Casserole

350 g/12 oz black beans, soaked overnight
2 tablespoons olive oil
2 onions, peeled and sliced
2 celery stalks, sliced
2 carrots, sliced
2 cloves garlic, peeled and crushed
450 g/1 lb frankfurter sausages, thickly sliced
1 tablespoon tomato purée
1 bay leaf
450 g/1 lb tomatoes, skinned and chopped
salt
freshly ground black pepper
1 tablespoon chopped parsley, to garnish

Drain the beans, place in a pan and cover with cold water. Bring to the boil and simmer gently for 1 hour. Drain the beans and reserve 450 ml/1/4 pint of the liquid.

Heat the oil in a flameproof casserole, add the onions and fry for 5 to 10 minutes until transparent. Add the celery, carrots and garlic and fry for 3 to 4 minutes.

Add the remaining ingredients, with the beans, reserved liquid, and salt and pepper to taste. Cover and cook in a preheated moderate oven (180''C/350 °F, Gas Mark 4) for 1 to 11/2 hours until the beans are soft. Sprinkle with the parsley and serve immediately.

SERVES 4