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1. Drain and rinse the canned beans and peas with running water to remove the canning liquid and place in a pan of cold water. Bring to the boil then move to a medium heat for 20-30 minutes Drain and reserve the cooking liquor. 2. Heat the oil in pan and fry the onions until softened. 3. Add the celery, carrots and garlic and fry for 3-4 minutes. 4. Stir in the flour and remaining ingredients with the beans and cooking liquor. 5. Pour into an ovenproof dish and cook at 180C, 350F, Gas 4 until core temperature is reached 6. Serve hot.