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Heat the extra-virgin olive oil in a saucepan over medium-low heat, add the onion and garlic and cook, stirring often, until they’re soft, about 5 minutes.
Add the tomato paste followed by the maple syrup, thyme, smoked paprika, vegan Worcestershire sauce (if using), and tomato passata, stir well and cook for a further 2 minutes.
Add the beans into the saucepan and simmer all the ingredients for 8 minutes over low heat, stirring every now and then, until the sauce has slightly thickened.
Season to taste with sea salt and freshly-cracked black-pepper to taste, stir gently, remove the pan from the heat and serve.