Quick Bites: Proper baked beans

You’ll need

1 roasted red pepper, chopped

400ml tomato passata (puréed tomatoes)

2 tspn smoked paprika

large pinch cayenne pepper

2 tspn dijon mustard

1-2 tbspn maple syrup

toasted bread

chopped parsley

2x400g (14 oz) tins cannellini or borlotti beans, drained, reserving three tablespoons of the canning liquid

Method

Place drained beans in a saucepan with the roasted pepper, passata, spices, mustard and one tablespoon maple syrup. Stir until well combined, then simmer over medium heat.

Cook for 10 minutes to allow the flavours to infuse, adding the reserved canning liquid for a thinner consistency, if desired.

Season with sea salt and freshly ground black pepper, adding more maple syrup for extra sweetness if desired.

Serve hot, with toasted crusty bread, garnished with chopped parsley.

From Three Veg And Meat by Olivia Andrews, Murdoch Books, £17.99