Homemade Baked Beans

Heat the olive oil in a saucepan over a medium-high heat. Add the onion and a pinch of salt and cook for 5 minutes until softened, stirring occasionally.

Add the peppers and cook for 2 minutes. Add the garlic and paprika and cook for 2 minutes.

Add the tomatoes, then swill a splash of water around the can and add this to the pan too. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Remove from the heat and use a stick blender to create a smooth sauce. Season to taste. Return to the heat, stir in the beans and cook until warmed through.

Serve on top of toasted sourdough or a baked potato.

Store in an airtight container in the fridge for up to 3 days.