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Ingredients: (serves 4)
•    1 x 400 gram tins of white beans (such as haricot, cannellini or butter beans), drained
•    1 onion, chopped
•    1 clove of garlic, chopped
•    1 tablespoon of oil (vegetable or olive)
•    1 x 400 gram tin of tomatoes
•    100 millilitres red wine vinegar (or cider or white wine vinegar, malt might be a bit strong so just a splash if that is what you have)
•    1 tablespoons date syrup (or another sweetener such as honey)
•    1.5 tablespoons tomato puree
•    a pinch of chilli flakes or a squeeze of sriracha sauce (optional)
•    sea salt and cracked black pepper 
•    8 slices of bread
 

Method:
1.    Prepare the ingredients as described above. Heat the oil in a pan over a medium heat. Add the onions and garlic to the pan and cook until soft, about 2 minutes.
2.    Add the tinned tomatoes, puree, date syrup, vinegar and mix with a hand blender until smooth. Bring to the boil, then add the beans.
3.    Stir the mix and reduce to a simmer. For that spicy kick add chilli flakes or sriracha sauce. Cook gently for 20 minutes until the sauce is thick and the beans are soft, season to taste with sea salt and cracked black pepper.
4.    Serve on toast.

Recipe created for #FoodSavvy Norfolk & Suffolk