Baked Beans

INGREDIENTS
Serves 4

2 tbsp. olive oil
1 small onion, diced
4 garlic cloves, finely diced or minced
1 handful fresh thyme leaves, roughly chopped
1 tbsp. wholegrain mustard e.g. Lakeshore
500ml vegetable or chicken stock
125g tomato paste
2 x 400g tins white beans (haricot, butter beans or cannellini), rinsed and drained

 METHOD

• Heat the oil in a non-stick saucepan over medium heat
• Fri the onion and garlic for 5mins, or until soft and browned
• Add the thyme, mustard, stock, tomato paste and beans. Season with salt and pepper, and bring to the boil.
• Reduce heat and simmer for 30mins, or until the liquid has reduced by half. The sauce should be fairly thick.