Homemade Baked Beans
2 tablespoons olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon smoked paprika
11/2 teaspoons dijon mustard
400 g (14 oz/12/3 cups) whole tinned tomatoes, roughly chopped
1 teaspoon soft brown sugar
1 sprig thyme
4 whole cloves
2 x 400 g (14 oz) tinned cannellini beans, rinsed and drained
toasted bread, to serve
Heat the olive oil in a saucepan over medium–low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the paprika and cook for a further minute, then mix in the mustard. Add the tomatoes, sugar, thyme and cloves and continue to cook for 15 minutes.
Add the cannellini beans to the pan with 125 ml (4 fl oz/1/2 cup) water. Reduce the heat to low and simmer for a further 20 minutes, then season with sea salt and freshly ground black pepper, to taste.
Serve the beans piled on a slice of toast or alongside your other breakfast favourites.