Don't add it too early then! Basil always goes in absolute last minute this end, never chopped, always torn in. Sometimes just baby leaves sprinkled on top of the finished dish, preferably with a swirl of the best olive oil in the cupboard. Dried basil was powerfully ruinous in every dish I ever added it to.

They use a firming agent sometimes in canned beans, and they won't soften much in the cooking. Morrisons and Sainsburys beans are often too hard. I always use Napolina brand, very dependable but sometimes on the soft side but you can just add them towards the end. I also like their canned chopped tomatoes, much better than some own-brands, though Waitrose are not too bad. I find that the best tomatoey flavour boost to the canned tomatoes, if you need it, is provided by a good dollop of Marks and Sparks vine-ripened paste. Or you can use the canned toms to make your own freezable tomato sauce. Fry some thinly-sliced chopped garlic in olive oil. When softened, add your canned toms and some tomato paste and simmer away with the lid off for half an hour. Season with black pepper and not too much salt. Tear in some basil at the end.