Bean pot with orange salad | Reader's Digest Australia

Ingredients

• 1 tablespoon sunflower oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 1 teaspoon freshly grated nutmeg
• 1 cinnamon stick
• 2 bay leaves
• 1 can chopped tomatoes, about 400 g
• 1 tablespoon tomato paste
• 2 stalks celery, thinly sliced
• 150 g Swiss brown mushrooms, thickly sliced
• 1 tablespoon dark brown sugar
• 3 cups (750 ml) vegetable stock, preferably homemade light or rich
• ¾ cup (150 g) dried cannellini beans, soaked overnight and drained
• ¾ cup (150 g) dried pinto or red kidney beans, soaked overnight and drained
• ¼ cup (15 g) chopped fresh parsley
• 1¾ cups (140 g) fresh breadcrumbs
• 1½ tablespoons (30 g) butter, melted
• salt
• pepper
• 1 cos lettuce
• 2 oranges
• ¼ cup (25 g) flaked almonds, toasted