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
• 4 slices brioche
• toasted and buttered
• 1 tbsp yeast extract (optional)

Directions

• 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.
• 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.
• Blend the sauce with a hand blender and pass through a sieve. Season well with salt and freshly ground black pepper.
• In a frying pan
• fry the bacon until crisp
• then add the beans and the tomato sauce and heat through.
• To serve
• place the beans on top of the brioche
• spread with yeast extract if desired.