I love beans, particularly when they are rich with tomato, onion and seasoning. You can use a range of beans for these – Navy Beans are traditional, but can be hard to find. I’ve used Butter Beans for the recipe below.
You can serve these on toast, with sides such as sliced avocado or hash browns, or vegan sausages (Linda McCartney sausages, which you can buy frozen in some small food stores and supermarkets, are the best I’ve been able to find).
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon mustard powder
1 tablespoon dark soy sauce
2 tablespoons tomato puree
2 teaspoons palm or brown sugar
1/2 cup vegetable stock
400g can of tomatoes
400g can of beans – butter or navy
salt and pepper
Fry onions over high heat until soft and browned on the edges. Add mustard powder, soy sauce, tomato paste and sugar – stir well to combine. Add all the other ingredients, and simmer uncovered for about 20-30 minutes – sauce should be thick, and beans collapsing when you bite into one. Serve.