• 1 Tbsp of avocado oil or oil of choice
  • ½ sweet yellow onion, finely diced
  • 2 garlic cloves, minced
  • 7 Tbsp strained tomatoes
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme
  • 1 Tbsp of coconut sugar
  • 1 Tbsp Tamari or Soy Sauce if not Gluten Free
  • 1 15oz can cannellini beans, drained
  • Salt and black pepper to taste*

*Note: The Tamari has quite a bit of sodium so you may not need to add in any additional salt. I recommend tasting before salting to find a salt level that suits your preferences.


  1. Heat the oil in a saucepan, and add the onion. Cook over a medium heat for 5 minutes until soft and translucent. Add in the garlic and cook for another 5 minutes or so, being careful not to burn the garlic. Add the strained tomatoes, paprika, thyme, coconut sugar and tamari, and cook for a couple more minutes

      2. Add the beans and simmer for at least 5 minutes, until the mixture is nice and hot and the sauce has thickened a little

      3. Season generously with black pepper and salt-if using Serve warm on toast. Sourdough is my favorite!