But have you ever considered making your own beans? These are quick, easy and tasty – ok not quite so easy as opening a can but much much tastier. I made these during the vegan challenge so kept them entirely vegan. If that’s not your thing then try a little Worcestershire Sauce too.
They taste even better if you bake your own bread too!
2 x 410g tins Haricot Beans
2 x 400g tins Chopped Tomatoes
2 Cloves Garlic
3 tbsp Tomato Puree
1 tbsp Muscovado Sugar
2 tbsp Olive Oil
2 tbsp Brown Sauce (HP is suitable for vegans)
1 tbsp Thyme Leaves
Salt & Pepper
Heat the olive oil in a large sautee pan. Chop the onion and garlic and cook in the oil over a gentle heat until softened. Add the sugar and thyme to the pan and cook for a minute or two longer.
Add the tomatoes and tomato puree to the pan, stir well and bring to the boil then reduce to a simmer. Add the brown sauce and season to taste. Leave to simmer for ten or 20 minutes until the sauce reaches the desired consistency. Stir in the drained haricot beans and cook gently until hot.