Smoky Paprika Baked Beans on Sourdough

Homemade baked beans that take about fifteen minutes. Haricot beans in a smoky, slightly sweet tomato sauce. Pile them onto thick sourdough toast. It's a classic, just gentler and more interesting than the tinned version.

Ingredients (Serves 1):

• ½ x 400g tin of haricot beans, rinsed and drained
• 1 garlic clove, crushed
• ½ tsp smoked paprika
• 1 tsp maple syrup
• 200g passata (or chopped tomatoes blitzed smooth)
• Salt and pepper
• 1 thick slice of sourdough

Method:

1. Put the beans, garlic, paprika, maple syrup, and passata in a small pan.
2. Simmer gently for 10–12 minutes until thick and the flavours have melded. Season.
3. Toast the sourdough and pile the beans on top.

Why it's gut-friendly: Haricot beans are packed with fibre. Smoked paprika adds depth without heat. Sourdough is fermented.