Vegan Baked Beans

Recipe adapted from the Great British Chefs website.

Serves 2

Ingredients:

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

Method:

To a saucepan, add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple of 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.