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lizzieodonoghue
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Combine onion and olive oil into a pan and sauté for 3 minutes until lightly golden.
Add chopped tomatoes and toss through.
Cover and reduce the heat slightly then cook for about 8 minutes or until tomatoes have collapsed and have formed a lovely sauce.
Add beans, sea salt and maple syrup then cook for a further 5 minutes until the beans have heated through.
Add the butter and parsley then mix through until butter has emulsified through the tomato sauce.
Serve in generous bowls and enjoy as a main or as a side to organic eggs and toasted sourdough or baked potato.