Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 small Yellow Onion, finely diced (approx. 50g)
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1 cup Canned Diced Tomatoes (or Passata)
  • 1/4 cup Water or Vegetable Stock
  • 1 tsp Apple Cider Vinegar (or White Wine Vinegar)
  • 1 tsp Light Brown Sugar or Maple Syrup
  • 1 tsp Worcestershire Sauce (use Soy Sauce for vegan)
  • 1/2 tsp Dijon Mustard
  • Sea Salt and Black Pepper, to taste
  • 1 (15-oz) can Haricot (Navy) Beans, drained and rinsed
  • 2 slices Thick-cut Sourdough or Bloomer Bread
  • 2 Tbsp Unsalted Butter (or vegan spread)
  • 1 oz Sharp Mature Cheddar, grated (optional)
  • 1 tsp Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Sauté the Onion: Heat olive oil in a saucepan over medium heat. Add the diced onion and a pinch of salt. Cook gently for 5–7 minutes until softened and translucent, taking care not to brown them.
  2. Add Garlic and Spices: Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant.
  3. Build the Base: Pour in the tomato passata or purée. Stir well to combine the tomato and spices.
  4. Introduce Flavour Agents: Add the water (or stock), brown sugar, vinegar, Worcestershire sauce, and Dijon mustard. Stir thoroughly.
  5. Simmer: Bring the mixture to a low simmer. Reduce the heat and let the sauce bubble gently for 10 minutes to allow the flavours to marry and the sauce to reduce slightly.
  6. Add the Beans: Stir in the drained and rinsed haricot beans.
  7. Heat Through and Check Seasoning: Continue simmering for 5 minutes, ensuring the beans are piping hot. The sauce should cling lightly to the beans. Taste the sauce, adjusting seasoning with more salt, pepper, or a dash more vinegar if needed. Keep warm while preparing the toast.
  8. Toast the Bread: Toast the sourdough slices to your preferred level of crispness.
  9. Butter Heavily: While still hot, spread the butter generously across both slices, right to the edges.
  10. Assemble and Garnish: Place the buttered toast on plates. Ladle the hot beans over the toast. If using, sprinkle generously with grated cheddar cheese and black pepper. Serve immediately.