Baked beans

Ingredients

Serves 4, prep time, 10 minutes, cooking time 35 mins

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves of garlic, finely diced/minced (optional)
• 1 handful of thyme leaves, chopped
• 1 tablespoon wholegrain mustard
• Approx. 250 mls chicken or vegetable stock
• 125g tomato puree
• 2 x 400g tins of white beans (haricot, butter or cannellini) rinsed and drained

Method

• Heat the oil in a non-stick pan over a medium heat
• Fry the onion (and garlic if using) for 5-10 minutes, or until soft and slightly browned
• Add the thyme, mustard, stock, tomato puree and beans. Add a little salt and pepper. Bring to the boil.
• Reduce the heat and simmer for 30 mins, or until the liquid has reduced. The sauce should be fairly thick.
• Serve with a baked potato, toasted UPF free bread, eggs, or whatever you like!