Set the oven to 180 °C. Finely dice the onion, slice the garlic and rinse the beans in a sieve until no foam runs off.

Ingredients

• 15 gOil, olive, salad or cooking
• 140 gOnions, raw
• 10 gGarlic, raw
• 500 gTomatoes, red, ripe, raw, year round average
• 120 gTomato sauce, canned, no salt added
• 150 gBeverages, water, tap, drinking
• 700 gBeans, white, mature seeds, cooked, boiled, without salt
• 12 gSugars, granulated
• 10 gMolasses
• 4 gSpices, mustard seed, ground
• 2 gSpices, paprika
• 5 gSalt, table

Method

1. Set the oven to 180 °C. Finely dice the onion, slice the garlic and rinse the beans in a sieve until no foam runs off.
2. Heat oil in an ovenproof pan to 165 °C. Fry onion for 5 minutes until translucent, add garlic for 30 seconds, then stir in tomatoes, tomato sauce, water, sugar, molasses, mustard, paprika and salt.
3. Simmer the sauce for 3 minutes at 92 °C, then fold in the beans. Bake covered for 15 minutes; uncover and bake 5 minutes more until the sauce coats the beans and gently bubbles at the edge.