Some brands of shop-bought baked beans contain glucose-fructose syrup and modified maize starch to sweeten and thicken the sauce. This recipe uses cannellini beans, which are lower in sugar and salt than the navy beans found in Heinz’s version, for instance. You’ll get three of your 5-a-day here, too.

INGREDIENTS
● 1 tbsp extra virgin olive oil
● 2 onions, sliced
● 2 garlic cloves, crushed
● 1 tbsp smoked paprika
● 2 x 400g tins of cannellini beans (rinsed and drained)
● 2 x 400g tins chopped tomatoes
● 1 tbsp honey
● 2 tbsp tamari
● Toast, to serve

METHOD
1 Set a medium-sized saucepan over a low-medium heat and add the oil. Once hot, add the onions and gently fry for 10 minutes until they begin to caramelise.

2 Add the garlic and paprika and cook for 30 seconds.

3 Turn the heat up to medium and stir in the beans, tomatoes, honey and tamari. Gently simmer for 10 minutes, stirring regularly, until the sauce has thickened.

4 Serve with wholegrain toast. Add a small sprinkle of Cheddar cheese on top if you wish.

NUTRITIONAL ANALYSIS
Per serving 260kcal • 4g fat • 0.5g saturates • 37g carbs • 17g sugars • 12g fibre • 12g protein • 1.1g salt