Serves 3, Total prep and cooking time 15 minutes

With tinned goods increasingly hard to come by, why not make your own baked beans? These are even better than their canned equivalents & are particularly delicious when paired with fresh sourdough or a poachie.

Ingredients:
30 ml olive oil
2 cloves of garlic
30 ml maple syrup
30 ml apple cider vinegar
20g tomato puree (2 tbsp)
75 ml water
1/2 tsp smoked paprika
1 can of white haricot or cannellini beans
Sea salt flakes and ground black pepper
Dried herbs (basil, parsley or thyme)

Method:
1. Rinse and drain the beans and set aside.
2. Very finely chop the garlic and add to a small saucepan on medium heat with the olive oil. Cook for about 2 minutes, stirring regularly so it doesn’t burn.
3. Add in the maple syrup, apple cider vinegar, tomato puree, water and paprika and whisk until smooth. Bring it to a simmer and let it bubble lightly for about 3 minutes.
4. Add in the beans, a big pinch of salt and pepper and your dried herbs. Stir and cook for another 5 minutes. Serve on sourdough.