1canCanned White Beans, drained and rinsed1 lb or 400 g
1teaspoonThymedried
1TablespoonVinegarWhite or Apple CIder
1TablespoonBrown Sugar
1TablespoonCurry Powder
1TablespoonTomato Paste
1teaspoonMustard Paste
1CupWater
1teaspoonSalt
1/4teaspoonPepper
1teaspoonSmoked Paprika (Optional) for smokey flavor
Instructions
In a large saucepan or skillet, heat the olive oil over medium heat.
Add the chopped onion, minced garlic, sliced leek, and dried thyme.
Sauté until the vegetables are softened and translucent, about 5-7 minutes.
Add the can of diced tomatoes (with juices) to the saucepan. See note#1
Stir in the sugar, Dijon mustard, vinegar, curry powder, salt and black pepper. Mix everything together well.
Gently fold in the drained and rinsed beans, ensuring they are coated with the sauce mixture.
Reduce the heat to low and let the beans simmer for about 20-30 minutes, stirring occasionally to prevent sticking. The flavors will come together as the beans simmer.
If the mixture gets too thick, you can add a splash of water or broth to achieve your desired consistency.
Taste and adjust the seasonings as needed with more salt, pepper, or other seasonings.
Once the beans are heated through and the flavors are well combined, remove the saucepan from the heat.
Allow the beans to cool slightly before serving.
Notes
Noe #1: If using fresh tomatoes, you can add a splash of water or broth to prevent sticking. Let the tomatoes simmer for a few minutes.