Ingredients
- 800g (2 cans) beans, drained and rinsed (haricot, navy, or cannellini beans work well)
- 400g (1 can) high-quality canned whole peeled tomatoes
- 1 small onion, finely diced
- 2 cloves of garlic, pressed
- 2 tbsp olive oil
- 1 tbsp tomato concentrate
- 1 tbsp brown sugar or honey
- 1 tsp smoked paprika
- 1 tsp mustard
- 1 tbsp apple cider vinegar
- salt & black pepper, to taste
Directions
Step 1
Blend the canned whole peeled tomatoes until mostly smooth.
Step 2
Heat the olive oil in a pan over medium heat. Add the onion and cook for 5–7 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Step 3
Add the tomato concentrate, smoked paprika, mustard, brown sugar, salt, and black pepper. Stir well for about 1 minute. Pour in the blended tomatoes and apple cider vinegar. Simmer for 10 minutes until slightly thickened.
Step 4
Add the beans and cook for another 10–15 minutes on low heat, stirring occasionally, until rich and glossy. Taste and adjust seasoning if needed.
Step 5
Serve on toast, with baked potatoes, eggs, sausages, or simply on their own.
