Vegan Cassoulet

8 ounces navy beans, soaked overnight
6 cippolini, whole, or 2 onions, chopped
2 carrots, sliced
1 litre veg stock
1 tablespoon olive paste
1 teaspoon Marmite
1 teaspoon herbs salee
2 tablespoons fruit ketchup or chutney

Put all ingredients in bowl, with liquid at least an inch above beans, put in oven at 180C covered. After 2 hours, reduce temperature to 150 and stir. After another 2 hours, remove lid and stir again. Thereafter stir every 30 minutes for another 2 hours, then eat.