Keep it clean and minimise the refined sugar, found in store bought tinned beans. If you still want this traditional english breakfast option, then it doesn’t need to go out the window when you want to start eating clean! Add these beans to your sourdough toast, a sweet jacket potato or add some chilli and make it a stew!

INGREDIENTS

1 tbsp of oil

1/2 onion, finely diced

2 garlic cloves, minced

1 tbsp of tomato purée

1/2 tsp smoked paprika

1/4 tsp dried sage

1 tbsp of tamari sauce

400g of cannellini beans, soaked

100g of passata

black pepper

METHOD

Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, sage and tamari sauce, and cook for a couple more minutes

Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little

Season generously with black pepper – Serve warm on sourdough toast, optional eggs and sauteed spianch