Nutrition

Protein

11.2g

Carbs

40.6g

Fat

8.2g

Fiber

10.2g

Sugar

12.1g

Sodium

1,048mg

Per serving (whole recipe ÷ 4), based on each ingredient's weight in grams.

Ingredients(13)

• 2 tablespoons canola oil
• 1 red onion, cut into wedges
• 1 14-ounce can chopped tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons dark brown sugar
• 3 tablespoons red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon mustard powder
• 1 cup plus 2 tablespoons vegetable stock
• 2 14-ounce cans cannellini beans, drained and rinsed
• SaltOptional
• Black pepperOptional
• 2 tablespoons chopped Italian parsley

Instructions(2 steps)

1. 1

   Heat the oil in a saucepan, add the onion and fry for 3 minutes until just starting to soften. Add the tomatoes, tomato paste, sugar, vinegar, paprika, mustard powder, and stock. Bring to a boil, stirring, then reduce the heat and simmer, uncovered, for 20 minutes until reduced slightly.

2. 2

   Add the drained beans to the tomato sauce. Simmer for an additional 15 to 20 minutes, covered, until thick, then season with salt and pepper, and serve on toast, or as a baked potato topping with the chopped parsley.