Adapted from a recipe by Kate Pugh
Slice the chillis finely and fry in a little olive oil. Slice the onions and add them. Dice the remaining vegetables and add. Cook for five minutes.
Add the wine and herbs, stirring until most of the wine has evaporated.
Drain the beans and add along with the chopped tomatoes and spices. Simmer for forty minutes over a low heat, stirring occasionally.
Taste and sweeten with honey or maple syrup if necessary. Cook for another hour and twenty minutes or more.
Chop the peppers and add. Quarter the courgettes lengthways and slice and add. Cook for half an hour.
Chop the garlic and add. Cook for a further ten minutes.