Vegan Spanish Style Three Bean Stew with Olives and Peppers with Crust

Ingredients

• 3 tins of an assortment of beans (I used cannellini, borlotti and butter beans) drained and rinsed
• 1 large jar or 680g of passata
• 3 tbs tomato puree/paste
• 60 ml of medium sherry
• 1 large onion finely diced
• 4 large gloves of garlic minced/grated
• 1 bulb of fennel finely sliced
• 2 bell peppers (I used red and orange) chopped in to 2cm chunks
• 30 pitted green olives
• 20 cherry tomatoes
• 1tbs paprika
• 2tsp smoked sweet, mild paprika
• 2tsp of fresh thyme leaves
• 2tsp of finely chopped rosemary leaves
• 2 bay leaves
• a good pinch of saffron
• 500ml of vegetable stock
• 2tsp of brown sugar
• a good glug of olive oil
• small bunch of fresh parsley
• salt and pepper to taste (I adjust my Cole & Mason Lyndhurst mills to medium grind and give it 10-15 turns)