Sauté the garlic, onion, celery and carrot in the olive oil until soft and translucent. Add the paprika and tomato purée then cook for just a few seconds before pouring in the passata and stock. Bring to the boil then reduce to a simmer for 20 minutes. Add the tinned beans and cook out for a further 10 minutes. You know the beans are done when the sauce has thickened and is no longer sharp to taste. At this point you can adjust the seasoning with salt and black pepper.
Cut and toast two slices of bread, lather with dairy-free spread and top with a generous helping of the beans. Throw on a couple dashes of Hendo’s and tuck in.
Preparation time: 5 minutes
Cooking time: 30 minutes
Recipe by Barry Everard from our ‘Strong & Northern’ cookbook.
