- 250g dried cannellini beans, soaked and drained (see tips)
- 2 fresh sage sprigs, leaves picked and roughly chopped
- 4 garlic cloves, roughly sliced
- 3tbsp olive oil
- 1 red onion, finely chopped
- 400g can chopped tomatoes (see tips)
- 1tsp dried mixed herbs
- 1tsp reduced-salt vegetable stock powder diluted with 125ml boiling water (see tips)
- 2tsp agave nectar or runny honey
- 1tbsp cider vinegar
- Put the beans in a medium pan with enough cold water to cover them by 2½cm. Add the sage and garlic, then bring to the boil.
- Cover the pan with a lid, then reduce the heat and simmer for 1 hr 30 min or until the beans are soft but still hold their shape.
- Meanwhile, heat 1tbsp of the oil in a non-stick pan. Add the onion and cook for 10 min or until soft. Add the tomatoes, herbs and stock, then cook for 10–15 min to make a thick sauce. Set aside.
- Once the beans are cooked, drain them, then return to the pan along with the tomato sauce. Stir in the remaining oil, agave or honey and cider vinegar. Season with black pepper, then heat through, stirring occasionally, for 10–15 min.
Tips: Instead of dried beans, use 2 x 400g cans of cannellini beans in water with no added salt or sugar (drained).
As an alternative to canned tomatoes, whiz 400g fresh vine tomatoes with 2tbsp tomato purée in a blender.
To make the basic baked beans gluten-free, use gluten-free stock.