Ingredients:

  • 1 Tbsp Unsalted Butter (or olive oil)
  • 1 medium Yellow Onion, finely diced
  • 2 large Garlic Cloves, minced
  • 1 tsp Smoked Paprika (Sweet or Hot)
  • 1/2 tsp Dried Oregano
  • 2 Tbsp Tomato Purée (Paste)
  • 1 x 14.5 oz can Tinned Chopped Tomatoes (400 g)
  • 1/2 cup Vegetable or Chicken Stock (120 ml), low sodium
  • 1 Tbsp Worcestershire Sauce (use vegan substitute if needed)
  • 1 tsp Brown Sugar (or Maple Syrup)
  • 1/2 tsp Apple Cider Vinegar
  • 2 x 15 oz cans Canned Haricot Beans (Navy), drained and thoroughly rinsed (800 g total)
  • Salt and Black Pepper, To taste
  • 4 thick slices Sourdough Bread
  • 2 Tbsp Unsalted Butter, softened (for serving)
  • 2 oz Mature Cheddar Cheese (Optional, for grating)

Instructions:

  1. Sauté Aromatics: Melt the butter (or heat oil) in the saucepan over medium heat. Add the diced onion and a small pinch of salt. Cook gently for 6–8 minutes until soft and translucent—do not brown them.
  2. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant, allowing the spices to bloom in the fat.
  3. Caramelise the Paste: Stir in the tomato purée (paste). Cook, stirring constantly, for 2 minutes. This deepens the tomato flavour and removes the raw acidity.
  4. Build the Liquid: Pour in the tinned chopped tomatoes, vegetable stock, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir well to combine.
  5. Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook, uncovered, for 10–15 minutes, stirring occasionally. The sauce should thicken slightly.
  6. Rinse and Drain Beans: Thoroughly drain and rinse the haricot beans to remove any excess starch or brine.
  7. Combine Beans: Add the rinsed beans to the simmering sauce. Continue to simmer gently for another 5–8 minutes, allowing the beans to warm through and absorb the sauce flavour. The sauce should now be thick enough to coat the back of a spoon.
  8. Thicken (Chef’s Tip): If the sauce is too thin, use the back of a wooden spoon to gently mash about 1/4 of the beans against the side of the pot. Taste and adjust seasoning (salt, pepper, or a tiny dash more vinegar if needed).
  9. Prepare the Toast: Toast the sourdough slices to your preferred level of golden crispness.
  10. Butter Generously: While still hot, spread a generous layer of unsalted butter right to the edges of the toast.
  11. Assemble and Serve: Spoon the hot, saucy beans over the buttered toast. If desired, grate mature cheddar cheese over the top immediately so it melts slightly before serving.