Quick tomato baked beans

Homemade baked beans Easy Food

Serves 2

1 tbsp olive oil
½ onion, finely chopped
1 garlic clove
½ tsp smoked paprika
1 x 400g tin of cannellini beans, drained and rinsed
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 tbsp Worcestershire sauce (optional)
1 tbsp balsamic vinegar
Salt and pepper
2 small handfuls of spinach

To serve:
Parmesan, grated
Wholemeal toast

  1. Heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until softened. Add the garlic and paprika and cook for one minute.
  2. Add the beans, tomatoes, tomato purée, Worcestershire sauce and balsamic and simmer for 20-25 minutes until thickened, topping up with a splash of water if the beans start to look too dry. Season with salt and pepper.
  3. Stir in the spinach and cook for 1-2 minutes until it has just wilted. Serve the beans on slices of toast and top with grated Parmesan.

Per serving392kcals, 12.3g fat (3.7g saturated), 47.3g carbs, 12.6g sugars, 20.9g protein, 14.6g fibre, 0.501g sodium