Heat the olive oil in a saucepan over a medium high heat.

Add the onion and a pinch of salt and cook for 5 minutes until softened, stirring occasionally.

Add the peppers and cook for 2 minutes.

Add the garlic, paprika and chilli flakes (if using) and cook for 2 minutes.

Add the tomatoes, then swill a splash of water around the can and add this to the pan too. Bring to the boil, then reduce the heat and simmer for 15 minutes.

Remove from the heat and use a stick blender to create a smooth sauce.

Season to taste.

Return to the heat, stir in the beans and cook until warmed through.

Serve on top of toasted sourdough, a baked potato or with our veggie brunch.

Store in an airtight container in the fridge for up to 3 days.

This gut-health boosting baked beans recipe is the ultimate comfort food