I’ve never quite grown out of beans on toast but, having left my student days behind me some time ago, I no longer plonk my beans on top of a couple of pieces of white sliced from the corner shop. These days it’s all about brown seeded toast and a sprinkling of grated mature cheddar.

I thought that was as posh as beans got until I saw these pictures (shot by Catherine from Borrowed Light). They’re something of an upgrade on my usual take on the student staple but easy enough even for a kitchen dunce like myself to attempt. Quick and healthy (zero sugar, low salt) they’re pretty much the perfect midweek meal. Beanz no longer just meanz Heinz.

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  • 1 tin of cannellini beans
  • 1 vegetable stock cube, dissolved in 100ml of hot water
  • 1 small onion, sliced
  • 2 cloves of garlic, chopped
  • Small bunch of fresh thyme
  • 10-15 baby plum tomatoes, halved
  • 1 heaped tbsp tomato puree
  • Olive oil for cooking

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  1. Thinly slice the onion and chop the garlic cloves.
  2. Heat one tablespoon of oil in a pan, add the onion and garlic and cook gently until soft, being careful not to burn the garlic.
  3. Stir in the tomato puree and continue to cook for another two minutes.
  4. Add the beans, halved tomatoes, thyme, stock cube and 100ml of water.
  5. Bring to the boil and allow to simmer for 20-25 mins until the water has reduced to a thick sauce.
  6. Season with salt and pepper.
  7. Serve on thickly buttered toast with a little fresh thyme to garnish. For non-veggies Catherine you could add bacon or sausages.