Ingredients for 2–3 servings
Use 2 drained 400 g cans of haricot or cannellini beans, 200 g canned chopped tomatoes, 1 small finely diced onion, 1 tablespoon oil, 1 tablespoon molasses or brown sugar, 1 teaspoon mustard and 100 ml water. Use cooked canned beans for this method, not dried raw beans.
Build the sauce
Heat the oven to 180°C / 350°F. In an oven-safe saucepan, soften the onion in the oil over medium-low heat for about 8 minutes. Add the tomatoes, sweetener, mustard and water. Simmer for 5 minutes.
Bake and adjust
Stir in the beans. Cover and bake for 30 minutes, then uncover for 10–15 minutes to thicken. Add a splash of water if the mixture becomes dry. Handle the hot pan carefully and taste for seasoning before serving.
Cooking for later? Read our guide to storing and reheating leftovers.