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Ingredients
  • 2 x 400g tins cannellini or borlotti beans (or a combination), drained well, reserving 3 tbsp of the liquid
  • 1 roasted red pepper, chopped (optional)
  • 400ml passata
  • 2 tsp smoked paprika
  • A large pinch of cayenne pepper (optional)
  • 2 tsp Dijon mustard
  • 1 to 2 tbsp maple syrup, to taste
  • Toasted gluten-free bread, to serve
  • Chopped parsley, to garnish
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