This quick and easy sauce is a great meal prep option for healthy meals on the go, and is a protein packed option suitable for vegetarians and vegans (though we're sure everyone will love it!)
1. Coat the bottom of a large saucepan with the olive oil, before gently frying the onion and garlic.
2. Once the onion and garlic are soft and golden brown, roughly mash the tomatoes with a potato masher and add to the saucepan with all the beans and seasoning. Fry for a few minutes.
3. Mix the stock cube in with 150ml of water before adding to the saucepan.
4. Bring your stock to the boil, then immediately turn down the heat and allow to simmer for 15 minutes.
5. Place the sauce in an ovenproof dish, cover and place on the middle shelf of a preheated oven to bake for up to one hour. If you prefer a looser consistency, or if your sauce looks too thick, add the remaining water.
6. Serve immediately with a bowl of steaming rice, or as a topping for a jacket potato.