I have to admit a certain brand of baked beans is a meal accompaniment I have come accustomed to as a student. Beans are a rich source of protein as well as fibre and relatively inexpensive. This recipe is a great alternative to canned baked beans, which are often high in sugar and salt!

(Serves 2)

• 1 Medium red onion finely chopped
• 1 Large beef tomato cut into chunks
• 50g Cherry tomatoes cut in half
• 2tsp. Tomato puree
• 150ml Water
• 1 Garlic clove finely chopped
• 1tbsp. Worcestershire sauce
• 1 400g Tin of butter beans drained
• 1tsp. Extra virgin olive oil
• 1/2tsp. Cayenne pepper
• ½tsp. Cumin powder
• 1/2tsp. Oregano
• 1tsp. Lemon rind
• Salt & Pepper

1. Heat the oil in a pan on a medium heat
2. Add the onions and cook till translucent
3. To the pan add the garlic, beef tomato, tomato puree, Worcestershire sauce, cumin and cayenne pepper and cook for 5 minutes until the tomatoes start to break down
4. Add salt & pepper to taste as well as your beans
5. Turn the heat down to low, add the water and simmer for 30 minutes with the lid on
6. Finally stir in your cherry tomatoes and lemon rind and your baked beans are now ready!

I had mine with an egg and chicken sausages, but they would also be great as a side with grilled chicken or a piled on top of a baked sweet potato…