1. Sauté the aromatics:
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.

2. Cook the veggies:
Add the mushrooms and bell pepper to the pan. Sauté for about 5–7 minutes until they are soft and starting to brown.

3. Add spices:
Sprinkle in the smoked paprika and cumin. Stir well and cook for another minute to toast the spices.

4. Add beans and tomato:
Pour in the baked beans and passata (or chopped tomatoes). Stir everything together, lower the heat, and let it simmer gently for 10–15 minutes. Stir occasionally, and add a splash of water if it thickens too much.

5. Season and finish:
Season with salt and pepper to taste. Once it’s thick and flavourful, remove from heat.

6. Serve:
Serve hot, garnished with chopped parsley or coriander. Enjoy over toast, rice, baked potatoes, or as part of a brunch spread.