Savoury bean pot

2 tbsp oil 2 stock cubes 2 med onions, chopped 2 eating apples, peeled and grated 2 medium carrots, grated 3 tbsp tom puree 280ml water 2 tbsp white wine vinegar 1 tbsp dried mustard 1 tsp oregano 1 tsp cumin 1 dstsp brown sugar 450g cooked red kidney beans Heat oil, add stock cubes, onions, apples and carrots, saute for 5 mins Mix tom puree with water and add, together with everything but the beans Stir well, simmer for 2 mins Add beans and put into casserole dish Cover and oven it for 35-40 mins at gas mk 4 or 180 deg c Check it has enough water at 20 mins