Cheesy breakfast beans

Heat the olive oil in a large saucepan over medium heat. Add the onion and paprika and cook, stirring occasionally, for 5 minutes or until softened and light golden.

Reduce the heat to low. Add the tomatoes and kidney beans and cook, stirring occasionally, for 15 minutes or until the mixture has reduced and thickened slightly.

Preheat the oven grill to high.

Transfer the bean mixture to a 1 litre flameproof baking dish. Sprinkle over the cheese and then the mixed herbs. Cook under the grill for 2–3 minutes or until the cheese is melted and bubbling. Season with freshly ground black pepper.

Serve the beans hot with toast for dipping.

Tips: Because you will be draining off quite a bit of liquid, you will need to buy three 400g tins of beans to have the required quantity for this recipe. Store the leftover beans in an airtight container in the fridge for up to 3 days or freeze in an airtight container for up to 3 months.