BEANS IN TOMATO SAUCE

400g can cannellini beans
400g can borlotti beans
2 tablspoons olive oil
1 celery stick, thinly sliced
2 garlic cloves, chopped
175g baby onions, halved
450g tomatoes
85g rocket
Drain both cans of beans and reserve 6 tablespoons of the liquid. Heat the oil in a large pan and add the celery, onions and garlic. Sauté for 5 minutes or until the onions are golden. Cut a cross in the base of each tomato and plunge them into boiling water for 30 seconds until the skin split. Remove them with a draining spoon and set aside to cool enough to handle. Peel off the skins and chop the flesh. Add the tomatoes and the reserved bean liquid to the pan and cook for 5 minutes. Add the beans to the pan and cook for a further 3-4 minutes or until the beans are hot. Stir in the rocket and allow to wilt slightly before serving.