Posh Beans on Toast. Simples!

This dish is packed with punchy flavours and always makes me think summer is coming but looking at the down pour outside my kitchen window I may be wrong....... nothing new there then.
I'm using tinned beans today but once my broad beans are ready in the veg patch I will be using them and double podding.  Devilishly fiddly but worth the effort if you have time or get the kids to help. 

If you want to add another dimension then how about using cubes of cooked chorizo, pancetta or good old fashioned bacon lardons sprinkled over the top at the end of cooking.  

Ingredients 

2 tins of butter beans or haricot beans drained and rinsed

1 banana shallot or small onion, chopped
1 generous tbsp of rapeseed oil or olive oil

1-2 garlic cloves, bashed into a paste

About 1/2 tsp dried sage (or use double of the fresh stuff)

2- 3 large red and juicy tomatoes or a tin of good quality tomatoes as a last resort

1 tbsp tomato puree

Pinch of sugar

Salt and pepper to taste

Few sprigs of sage to garnish. 

Serve on thick slices of toasted bread generously buttered.

What's next? 

In large skillet or frying pan add about 1 tbsp oil and saute the onion and garlic with salt and pepper.

When softened add the tomatoes, the herbs and the tomato puree.

Add some water if needed and cook on a medium heat until the tomatoes soften and are well cooked. I love the smell of onion, tomato and sage. Add more water if needed to make the sauce as thick as you want it to be. Add the beans and heat throughly.

Now add the sugar, I think this cuts down the acidity of the tomatoes. Add the sage leaves and give it a gentle toss until well mixed in with the tomato mixture.  Handle with care as the beans are quite fragile.  Taste to check the seasoning and serve.