800g passata
2 tins haricot beans
4 tbsp coconut sugar
3 tbsp sherry vinegar
salt
optional:
smoked paprika
1) combine all ingredients (except for beans) and bring to a boil, slowly simmer until the sauce is reduced to a nice thick tomato sauce
2) add in haricot beans and cook for a further 15 minutes.
This recipe is for tinned haricot beans but if you're using dried haricot beans (which I actually prefer, but they are slightly more time consuming), make sure to soak the beans for 24 hrs in advance and cook separately, then combine.
Make sure you taste the sauce as you go along and adjust the recipe to your taste. It might need a little more sweetness or more acidity... taste it and see.