1: If using dried beans, wash and soak overnight then in a pan boil on a medium, high heat for approximately 45mins or until cooked. Keep an eye on the beans and top up with water as and when necessary.

2: Once the beans are soft enough to pierce with a fork, drain and set aside.

3: Heat olive oil in a large frying pan over a medium, high heat.

4: Add the roughly chopped onions, cooking until translucent, then add minced garlic, salt, pepper, dried mixed herbs and black beans.

5: Follow by adding soy sauce and stir in.

6: Add 300mililitres water and leave to simmer on a medium heat for 15 minutes.

7: Add in roughly chopped bell peppers (about a square inch as they are nice left chunky in this dish) and whole cherry tomatoes, followed by tomato purée, sweetener and smoked paprika.

8: Stir thoroughly and season to taste, adding buds of fresh thyme and roughly washed and chopped cavolo nero.

9: Leave the sauce to reduce and develop flavour for a further 15 minutes and cavolo nero to soften.

10: Serve up on freshly toasted bread adding extra fresh thyme for garnish.