White beans baked in tomato sauce

Tip them into a small saucepan and warm over a low heat for about 5–8 minutes, stirring often; add a splash of water if the sauce is very thick. In a microwave, cover loosely and heat in short bursts, stirring between them.

Soften chopped onion or garlic in a little oil first, then stir in the beans with smoked paprika, black pepper or a pinch of chilli. A dash of Worcestershire sauce or a spoonful of mustard adds savoury depth.

They are good on buttered toast, a baked potato or alongside eggs, sausages and grilled mushrooms. For a quick supper, serve them with rice or crusty bread and a green salad.

Transfer leftovers from the tin to a covered container and refrigerate promptly; use them within 3–4 days. Reheat only the portion you need until steaming hot.

Yes. Cool them promptly, pack in a freezer-safe container with a little room for expansion and freeze for up to 3 months. Thaw in the fridge and reheat gently, stirring as the sauce warms.

Use drained haricot or cannellini beans simmered with passata or chopped tomatoes, a little onion, salt and pepper. Add smoked paprika or a dash of vinegar to bring the sauce closer to the familiar baked-bean flavour.

They are very similar: both are white beans cooked in tomato sauce, and the names are often used for the same kind of dish. Recipes differ in sweetness, seasoning and sauce thickness.