top of page

Beans in Tomato and Barbeque Sauce

2 - 3 servings


150g Canned Beans - Drained

1 Onion - chopped

4 Mushrooms - sliced

200g Canned Diced Tomato

1 tsp Cornflour

100ml Water

1TBS Olive Oil

1 cube Vegetable Stock (Optional)

Salt & Pepper


  1. Heat the pan over high heat and add oil. Cook the onion until translucent then add mushroom and cool further 2 minutes.

  2. Add canned diced tomato, Worcestershire Sauce, Agave Nectar and the mixture of water and cornflour. You can add vegetable stock if desired. Simmer for a few minutes.

  3. Put drained canned beans and adjust the taste with salt and pepper. Cook further 2-3 minutes or until the sauce is thicker. Stop the heat.

  4. Place the beans in serving bowls with toasted bread and garnish with chopped parsley.


bottom of page