This is a great quick alternative to proper oven baked beans that can be topped with an eggs and side of bacon for breakfast or piled into a bake potato with pulled pork for dinner!

If I can make something instead of getting it out of a can or a packet I will, I like knowing what's in the food I'm eating and serving. Sometime this can mean a little extra work, sometimes it can mean a lot of extra work. Whilst these are a tiny bit more involved than opening a can a dumping the contents into a bowl and into the microwave it's really, really not a huge amount more.

Ingredients: Makes enough for 2 generous servings

1 can of cannellini beans
2 cloves of garlic
1 pint punnet of cherry tomatoes
1/2 cup water
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 tablespoon of red wine vinegar
1 tablespoon of soft brown sugar
Salt and pepper

Method:

Finely chop the garlic and fry in a little oil with the spices until the garlic is slightly golden and the spices toasted- about 3 minutes on a medium heat.

Chop the tomatoes in half and add them to the spices and garlic, fry on a medium high heat for about 5 minutes then splash in the red wine vinegar. Let the vinegar sizzle away until it's reduces to almost nothing then add in the water and sugar. Turn the heat down to medium and allow to simmer for 10 minutes until the tomatoes are soft and mushy. Use a stick blender to blitz the tomatoes into a thick sauce. I like to keep it a little chunky but it's entirely your preference how smooth you fancy.

Drain the beans then add to the sauce and cook through until hot, season with salt and pepper then enjoy!