* 90 g Dried haricot beans
* 90 g Dried butter beans
* 2 Litres of weak Vegetable stock - I make up half the advised quantity of Bouillon powder.
* 2 sticks of celery, roughly chopped
* 1 large sweet pepper, deseeded and chopped
* 1 bulb of garlic, peeled and crushed (''or to taste'')
* 1 Onion, peeled and roughly chopped
* 3 tablespoons olive oil
* 1 tablespoon of Tex-Mex seasoning, or Old India Taco Seasoning, or chopped chillies, or chilli sauce.
* 110 g mature Cheddar cheese, roughly Grated.
* 3 large tomatoes, thinly sliced
* 1 to 2 tablespoons of yellow cornmeal. Use '''only''' if the mixture looks far too wet and the end of the slow cooking process.

===Method===
* Soak the beans in cold water overnight, rinsing and draining a few times if possible.
* Add the soaked beans, stock, celery, peppers, garlic, chopped onion, Tex-Mex seasoning (or equivalent) to a slow cooker on low and cook for 4 hours
* Using a stick blender reduce the mixture to the consistency of hummus. If it is really wet, add a tablespoon of yellow cornmeal, stir well and check in another 15 minutes. This is a very efficient way of reducing liquid, but use with caution as more than once, I've had to add more stock after doing this!
* Add 1.5 tablespoons of olive oil. Mix well and remove from the heat.
* At this stage the mixture could be refrigerated or even frozen and the final cooking stage done at a later time.
* Once the Oven is hot, coat a shallow oven proof dish with 1.5 tablespoons of olive oil and spread the bean mixture evenly over the surface.
* Sprinkle with grated cheese and top with the thinly sliced tomatoes.
* Bake the Puree for about 45 minutes to 1 hour.

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