Simple River Cottage Beans

Finely chop your onion and garlic and blitz or mash your tin of tomatoes.

Drain your tin of bean thoroughly.

Add a dash of oil to your pan and sweat you onions down gently for 5 mins before adding your garlic and continuing to cook down gently until both are soft and translucent.

Then add the beans, vinegar, tomatoes and smoked paprika and cook slowly for at least 1 hour until the sauce has thickened.

Season with salt and pepper to taste.

Adaptations

Don't worry about the type of tinned bean - just use what you have, butter beans, pinto beans, black eyed beans, cannellini beans, or a mix! They are all good.

If you don't have smoked paprika, swap it for curry powder, garam masala or cumin.

To Serve

For a hearty one pot meal, add leftover (or freshly made) roasted roots and heat through: carrots, beetroot, squash are all good contenders but use what you have. Delicious with a side of whatever green veg you have that might need using.

Have on toast (with an optional sprinkle of grated cheese)

Enjoy as part of an English breakfast.

Cook it down until thickened and serve in homemade flatbreads with a grating of cheese, sprinkle of herbs and diced fresh tomato for a veggie brunch wrap.

It also makes a great topper for jacket potatoes (standard or sweet).