Vegan baked beans

• Produce

  • 2 Garlic cloves
  • 1/2 Onion
  • 1/4 tsp Thyme, dried
  • 400 g Tinned cannellini beans

• Canned Goods

  • 1 tbsp Tomato puree

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Brown sugar
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Oil

• Other

  • 100g of passata

Found on greatbritishchefs.com

Description

Ingredients

• 1 tbsp of oil
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp of tomato purée
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• 1 tbsp of brown sugar
• 1 tbsp of soy sauce
• 400g of tinned cannellini beans, drained (240g when drained)
• 100g of passata
• black pepper

Directions

• Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes
• Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little
• Season generously with black pepper - you probably won't need salt because of the soy sauce, but add it if you think it needs it. Serve warm on toast