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These homemade BBQ beans are a revelation. They’re smoky, rich and incredibly punchy, plus they’re filled with protein. Adjust the chilli to suit your taste.

Some like it hot and all that.



  • 1⁄2 onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp tomato purée
  • 1⁄4 tsp smoked paprika
  • 1⁄4 tsp chilli powder
  • 1⁄4 tsp dried thyme
  • 1 tbsp light brown sugar
  • 1 tbsp light soy sauce
  • 1 x 400g tin cannellini beans
  • 2 large or 4 small slices good-quality fresh bread
  • 100g passata
  • dairy-free butter, for spreading fresh parsley leaves, to garnish, optional
  • salt and black pepper


  1. 1.

    Medium saucepan on a medium heat | Toaster or grill

    Peel and finely chop the onion and garlic | Add the olive oil to the pan | Add the onion and garlic and stir until the onion is translucent and soft, about 10 minutes

    Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir them into the onions | Cook for a further 2 minutes

    Drain and rinse the cannellini beans, then add them to the pan | Stir them around so that they’re covered in the sauce | Cook for another 2–3 minutes

    Put the bread in the toaster or under the grill Pour the passata into the pan and let it simmer until the sauce has

    thickened, about 5 minutes | Chop the parsley, if using

    Taste the sauce and season it with pepper and a little salt | Take the toast out of the toaster or grill and spread it with dairy-free butter | Put the beans on top, sprinkle over the parsley, if using, and serve immediately