1 tbsp olive oil
½ onion, finely diced
2 garlic cloves, minced
1 tbsp of tomato paste
½ tsp smoked paprika
¼ tsp dried thyme, chopped
¼ cup basil, chopped
1 tbsp of brown sugar
1 tbsp of soy sauce
1 410g tin cannellini beans, drained
100g tomato passata
1 pinch black pepper
Extra basil for garnish
4 thick pieces sourdough, toasted
Heat an oiled nonstick saucepan on medium-high heat and sauté the onion and garlic for 2-3 minutes.
Add the tomato paste, paprika, thyme, basil, black pepper, brown sugar, soy sauce and cook for 2 more minutes.
Add the beans and tomato passata and simmer for at least 5 minutes so sauce becomes thicker, making sure to stir frequently.
Serve on toasted thickly sliced sourdough and garnish with basil.