Heat 2 tablespoons of olive oil in a large pan or casserole dish over medium heat. Add the onion with a pinch of salt and cook for 8-10 mins, stirring occasionally until soft. Add the garlic and cook for a minute more.

Add the tomato puree and cook for 3 minutes until it deepens in colour. Add the passata, paprika, beans with their bean stock (or tins with the veg stock), tamarind, sugar and a good pinch of salt and black pepper. (Also add in any of the other herbs/spices at this point depending what flavour-route you’re going for). Stir to combine and cook everything over a gentle simmer for 7-8 minutes until it’s nice and reduced and looking glossy. If you’re using tinned beans, they will need a little longer cooking time to soften and reach a creamy consistency. Check for seasoning and acidity, adjusting to taste.

Stir through a drizzle of extra virgin olive oil to finish. Then serve the baked beans onto buttered toast, a jacket potato or crumpet.