• 1 1/2 cup dry white beans
• 3 medium onions, minced
• 8 cloves garlic, roughly chopped
• 3 tbsp tomato puree
• 4 tbsp tamari
• 2 tbsp worcester sauce
• 1 tbsp dried herb de provence
• 1 tbsp dried chives or parsley
• 4 sundried tomato slices, chopped
• 2 tsp white wine vinegar
• 1 tbsp onion jam (optional)
• 1 spring onion

Soak beans for at least 6 hours. Drain, replace water, and pressure cook for 40 minutes. Let pressure release naturally.

Saute garlic until it begins to brown, then add onion and cook until lightly caramelized. Add tomato puree and cook until mixture lightens. Add soy sauce, worcester sauce, dried tomatoes, herbs and onion jam. Cook for 1 minute.

Drain beans, but leave some of the broth in. Mix in the sauce and blend using a stick blender until smooth. Add finely chopped spring onion.