Next time you crave beans on toast, don't reach for the familiar blue tin. Try Nadine Abensur's fabulous homemade version instead

This is the kind of simple comme bonjour recipe that I am almost embarrassed about. Still when I did a quick survey of what people at work commonly ate as a quick snack, guess what came up most often? So here you are, a recipe for baked beans that still comes out of a can but is about a hundred times more delicious. These are cannellini, not haricot and as for sausages, you’ll find the Quorn ones are the best. I like it with warmed bread as I like most things, but you could go the whole hog and serve on toast with a poached egg on top.

Serves 1

400g can cannellini beans
2 tbsp sun-dried tomato purée
dash of Tabasco sauce
1 tbsp olive sauce
2 good quality vegetarian sausages
sea salt and freshly ground black pepper
pinch of soft brown sugar (optional)

1. Empty the can of cannellini beans into a saucepan. Add the sun-dried tomato purée and Tabasco and simmer until hot.
2. Meanwhile, heat the olive oil in a small frying pan. Cut the sausages into thick slices and fry on all sides until browned. Add to the beans. Season with salt and pepper if you need to and add a pinch of soft brown sugar if you are too conditioned to do without.
3. Simmer together for another minute or two and serve.

Recipe from Cranks Fast Food by Nadine Abensur (Cassell & Co, £18.99)
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