Belinda here's a recipe for beans on toast (my own)
Soak 4oz of haricot beans overnight. Cook until done.
Sauce: Fry one medium onion, a stick of celery, a peeled and cored cooking apple, and 2 cloves of garlic in a little butter and olive oil, until soft (you can also add a few chilli flakes if you like spicy tomatoe sauce). Add 2 teaspoons of sugar, a can of tomatoes, 1 dessertspoon of tomatoe puree, salt and pepper to taste, and simmer for 20 minutes. Blitz the tomatoe sauce with a blender, and put through a sieve, to remove seeds and skin. Add teaspoon of cornflour to thicken, and 2 tablespoons of double cream. Add beans to sauce and heat through.
Serve for lunch with salad and lovely chunks of homemade granary bread, or sprinkle with breadcrumbs and cheese for a supper dish. Much nicer than the tinned ones, and you can freeze to be used another day.