Ingredients

oil, for frying
1 onion, chopped
1 garlic clove, chopped
1 tbsp tomato purée
1 x 400g/14oz can chopped tomatoes
100ml/3½fl oz hot vegetable stock
salt and freshly ground black pepper
100g/3½oz bacon lardons
400g/14oz mixed canned white beans, such as butter beans, cannellini beans etc, rinsed and drained
To serve
4 slices brioche, toasted and buttered
1 tbsp yeast extract (optional)

Method

1. Heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomato purée and cook, stirring frequently, for five minutes.
2. Add the chopped tomatoes and vegetable stock and bring to the boil. Reduce the heat and simmer for 40 minutes, to make a thickish sauce.
3. Blend the sauce with a hand blender and pass through a sieve. Season well with salt and freshly ground black pepper.
4. In a frying pan, fry the bacon until crisp, then add the beans and the tomato sauce and heat through.
5. To serve, place the beans on top of the brioche, spread with yeast extract if desired.