Add the stock and beans
Take ½ a vegetable stock pot and make up to 200ml with hot water. Slowly pour in the stock, stirring all the time. If lumps form, stir until smooth.
Tip in a 400g tin kidney beans (drained and rinsed) and 400g tin adzuki beans or black beans, along with the adzuki or black bean liquid, 1 thyme sprig and 1 tsp yeast extract. Bring to the boil, then reduce the heat to low and simmer for 20 mins.
Transfer the mixture to a 1.5ltr pie dish, remove the thyme sprig and set aside to cool. Preheat the oven to gas 5, 190°C, fan 170°C.
Tip: Make sure you heat the flour through before adding the stock, to ensure your sauce doesn’t have a raw flour flavour and help prevent lumps forming.