Homemade Baked Beans On Toast
Finely dice the onion and mince the garlic cloves.
Heat the oil in a saucepan, add the onion and cook, stirring frequently, over a low to medium heat until it is soft and translucent. Add the garlic and cook for a further minute and a half.
Dissolve the vegetable stock cube in 100ml of water and add this to the pan together with the tomato purée, paprika, thyme and Lea & Perrins. Cook for two more minutes, stirring continuously.
Drain the beans and add those to the pan together with 250g of the passata. Simmer for at least 8 minutes until the sauce is piping hot and slightly thickened. At this point you can judge whether you like the beans at this consistency, or slightly runner – in which case, just pop in the rest of the passata and cook for a couple of minutes more.
Season generously with salt and pepper and dollop onto hot buttered toast, your English breakfast or wherever you want your beans. Enjoy.