Start by heating 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the finely minced onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Next, stir in 1 tablespoon of tomato paste and 1 tablespoon of maple syrup. Mix well to combine. The tomato paste will add depth, while the maple syrup adds a hint of sweetness to balance the flavors. If you’re using dried thyme, add a pinch at this stage, along with the 2 teaspoons of smoked paprika.
Pour in 100g of pureed tomatoes or tomato passata, stirring everything together. The base of your sauce is coming together beautifully!
Add the 400g of cooked cannellini beans to the skillet. Gently stir to coat the beans in the sauce, making sure they are well mixed. If you choose to use vegan Worcestershire sauce, add it now for an extra layer of flavor.
Allow the mixture to simmer for about 10-15 minutes on low heat. This will give the flavors time to meld together beautifully. Stir occasionally and season with sea salt and freshly-cracked black pepper to taste.
Once your British baked beans are thickened and flavorful, it’s time to serve! They are perfect on toast, alongside a hearty breakfast, or even as a side to a savory dish.
