White beans in tomato sauce

Warm them in a saucepan over a medium-low heat for 3–5 minutes, stirring often so the sauce doesn’t catch. In an 800 W microwave, heat in a covered bowl for 2 minutes, stir, then heat in 30-second bursts until steaming hot; don’t microwave the tin.

Usually not: the tomato sauce is part of the dish, especially on toast or a jacket potato. If a recipe needs drained beans, drain them and add less liquid elsewhere in the recipe.

They’re a classic topping for buttered toast or a baked potato, and work alongside a fry-up or with sausages and mash. Add grated Cheddar on top and grill until bubbling for a quick supper.

Transfer leftovers to a covered container and refrigerate promptly; use within 2 days. Reheat until steaming hot, and only reheat them once.

About 80 g of the beans counts as one portion. Beans and pulses count as no more than one of your 5 a day, however much you eat, according to the NHS Eatwell Guide.

In Britain, baked beans are usually haricot beans in tomato sauce, so the names often mean much the same thing. White beans can also refer to larger beans such as cannellini, which have a firmer, meatier texture.

For a similar meal, use canned haricot or cannellini beans and stir through tomato passata with a pinch of salt and a little sugar. For toast or a jacket potato, ordinary baked beans are the closest swap.