• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 142g tomato purée
  • 2 tbsp dark brown soft sugar
  • 2 tbsp black treacle
  • 1 tbsp French Dijon mustard
  • 820g cannellini beans, drained and rinsed
  • 1 tbsp chopped fresh flat-leaf parsley, to garnish


  1. 1

    Heat the oil in a large pan over a medium heat. Add the onion and garlic and cook, stirring frequently, for 3 minutes until softened.

  2. 2

    Stir in the tomato purée, sugar, treacle and Dijon mustard. Add the cannellini beans and 350ml water, then cover. Cook over a low heat for 15 minutes until the sauce thickens.

  3. 3

    Serve on toasted bread with a sprinkling of fresh chopped parsley.

Nutritional Details

Each serving provides
  • Energy 1491kj 356kcal 18%
  • Fat 4.6g 7%
  • Saturates 0.6g 3%
  • Sugars 20.9g 23%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

57.8g carbohydrate 11.4g fibre 15.1g protein

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