- Soak your beans for eight hours, or if using ones like the Rancho Gordo ones I did prepare for a lengthened cooking time.
- Discard the soaking water from your beans and rinse them thoroughly, place in a pot, cover with water, enough to have the water over the beans by two inches. Bring to the boil.
- Remove the scummy stuff that forms on the water with a spoon, turn the heat down to a simmer and chuck in the bay leaves, thyme, a big pinch of salt.
- Peel the onion, quarter and add to the pot, peel the garlic and add that, remove the eyes from the tomatoes and add those in still whole, peel the potato and pop that in whole too.
- Simmer til the beans are tender and the vegetables have turned to smush. Top up with water during the process if necessary.
- Add in the vinegar and a good splash of the oil, mix to emulsify.
- Take off the heat. Remove half the beans, trying to leave any obvious bits of veg behind, and place them in your serving dish. Using a potato masher crush the other half of the beans in the pan, not smooth, just crushed.
- Add this to your serving dish with the whole beans. Taste and season with pepper, you shouldn't need salt. But obviously add whatever you like to make it taste just the way you want it. The vinegar should be tart and cut through the richness of the beans
- I had mine on toast as a hangover brunch with some grated red Leicester scattered on top.
- You could add some lardons of bacon or pieces of slow cooked pork for a meatier heartier meal.
- You could scatter the finished dish with sliced spring onions and chilli for a fresher feel.