I have been obsessed with these beans!! They are literally the best! I have been loving eating them for breakfast, lunch and dinner. By using fresh tomatoes the sauce is just so rich and full of flavour.  I love making a big batch so I can have them on hand when I can’t be bothered to cook or I haven’t got the time. My favourite way of serving them is with some crunchy sourdough and some creamy avocado, if you want to go for a brunch style dish then add some scramble tofu and weekend breakfast is sorted!

Makes a big batch which last me for the whole week in the fridge!


1 white onion – peeled and finely chopped

500gr of cooked haricot beans or cannellini beans

550 gr of fresh tomatoes (ideally vine tomatoes) roughly chopped

1/2 cup of good quality tinned tomatoes or passata

2 tbsp of tomato puree

1 tbsp of coconut sugar

1 tsp of apple cider vinegar

1/2 tsp of salt (or more depending on your taste)

A drizzle of oil for frying

Heat up the oil in a large pan. Add in the finely chopped onion and cook for 5-7 minutes on a low to medium heat until the onion starts to soften and caramelised. Add in the fresh chopped tomatoes, passata and tomato puree. Cook for another 5 minutes until the tomatoes have started to fall apart. Add in coconut sugar, vinegar and salt. Give everything a good stir and cook for another 10 minutes. Once the fresh tomatoes have almost dissolved into the sauce blend it all up. I have used a hand blender but any blender will work. Blend the tomato sauce until super smooth and creamy. Put it back Into the pan (is using a normal blender) and ad in the cooked beans. Mix it all together and cook the beans for another 15-20 minuets on a low heat. If the sauce it’s a bit liquid don’t worry the excess water will evaporate during the cooking time.

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