I really wanted baked beans for brunch, so I used a tin of butter beans instead of haricot. They were just the ticket, there's no sugar added in the recipe I used which was just what I was after (we also like our beans thick and claggy! More water would make a smoother sauce). Dan made some tofu scramble (another first) and we ate it with some nice malted bread Dan baked yesterday. Delicious.
Both recipes are from Keep It Vegan by Aine Carlin.