I cheated and used passata and ground spices to avoid blending - sliced the red onion and cooked low for a good 10 mins to caramelise, added the spices and garlic, then added the passata, stock and beans. Upped the spices by about 50% too. It's ok, it's quite delicate in flavour, and it needs a decent amount of salt to bring the flavours out. Not the most exciting of dishes but ok, we'll have this again.
