Homemade Baked Beans

MAKES ENOUGH FOR 2-3 SERVINGS

Blimey these are good! I’ve only recently developed the habit of consuming more – way more – legumes because they’re not just good but damned essential for our insides, and these homemade breakfast beans are just so tasty!

1 cup dried assorted beans, or 2 x 400-gram cans cooked beans (haricot, butter beans, cannellini or five bean mix)

2 tablespoons olive oil 1 medium onion, finely diced 1 stalk celery, chopped (including leaves)

2 cloves garlic, chopped

1 x 400-gram can savoury tomatoes

1 fresh bay leaf, ripped salt and pepper buttered toast, to serve grated Parmesan, to serve

If using dried beans, soak overnight and simmer until tender the next day. If using canned beans, rinse and drain well.

In a medium-sized saucepan, heat the oil on medium heat. Add the onion, garlic and celery, cover and allow to sweat for 3-4 minutes without colouring.

Add the savoury tomatoes and the bay leaf. Add the beans and seasoning. Allow the beans to simmer until the sauce has thickened, about 15 minutes.

Serve on lavishly buttered toast sprinkled with freshly grated Parmesan.