Food and Travel Magazine | Bean Stew with Cheese Flatbreads and…

Ingredients

• 225g strong bread flour, plus extra to dust
• 1⁄2tsp fine salt
• 3⁄4tsp caster sugar
• 5g fast-action dried yeast
• 1tbsp sunflower or olive oil
• 50g Romanian cașcaval cheese or cheddar, grated sunflower oil, to fry
• 1 medium red onion, sliced
• 1tbsp white wine vinegar
• 1⁄2tsp salt
• sunflower oil, to fry
• 2 large brown onions, sliced
• 2 medium carrots, sliced
• 4 medium garlic cloves, sliced
• 4tsp tomato purée
• 400g cooked white haricot beans, from a jar or can
• 400g can finely chopped tomatoes
• 4tsp white wine vinegar
• 1tsp caster sugar
• 3 bay leaves
• 1tbsp chopped tarragon, dill or parsley