1 jar Passata 680g

2 tsp tom puree

2 tsp garlic puree

2 tins haricot beans

½ tsp celery salt

1 tsp ground cumin

½ tsp agave nectar

1 tsp smoked paprika

1 tbsp rapeseed oil

 

1. Heat the oil on a low heat in a pan (make sure it is one with a lid)

2. Add the tomato and garlic purees

3. Add the passata, celery salt, cumin and smoked paprika

4. Drain off the liquid from the haricot beans, rinse then add to the mixture

5. Increase heat slightly so that the sauce can thicken

6. Add the agave nectar

7. Simmer for 30-35 minutes, taste occasionally - you may wish to add more paprika or cumin but try not to add more agave or celery as this will increase the sweetness/salt content.