Beans on toast is a great convenient meal for vegans when you’re in a hurry or don’t feel like cooking. But store-bought baked beans can be high in salt and sugar so I don’t like to eat them too often or feed them to the kids. It’s pretty easy to make a home made version that’s healthier and tastes better too. This is just a really quick and simple recipe that I like to make, but it’s really comforting and delicious.
If you can’t find haricot beans, you can use cannellini beans or any kind of beans. And if you like a smoother sauce, or if your kids don’t like bits of tomato in the sauce, then you can blend the tins of tomatoes before adding.
2 cloves of garlic
Extra virgin olive oil
1 tablespoon tomato purée
2 tins of chopped tomatoes
2 tins of haricot beans.
1 teaspoon dried thyme
1/2 teaspoon paprika
Toast to serve
How it’s made:
Heat the oil in a large frying pan or large saucepan over a low-medium heat.
Peel and crush or finely chop the garlic. Add to the pan and fry gently for a few minutes, stirring occasionally.
Add the tomato purée and fry for a few minutes, while stirring occasionally.
Add the tins of tomatoes. Drain and rinse the beans, add to the pan. Add the thyme, paprika and some black pepper.
Turn up the heat, bring to the boil, and then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the sauce has reduced a bit.
Take out any kids’ portions and add salt to the adults’ portions if you like.
Serve on toast.