Boston beans & sausages

Heat a saucepan lightly sprayed with oil. Cook 2 (60g) extra-lean beef chipolata sausages until cooked through. Set aside. Lightly spray same pan with oil and cook ¼ brown onion (finely chopped) and ¼ garlic clove (thinly sliced) until softened. Add a pinch of paprika and 1 tsp golden syrup and cook, stirring, for 30 seconds. Return sausages to pan with 100g canned diced tomatoes and ½ cup canned five-bean mix (rinsed, drained). Simmer until thickened. Serve with 1 x 35g slice wholegrain bread (toasted).