In a medium sized saucepan, sauté the onions in the olive oil for 10 minutes until the onions are soft and translucent.

Add the tomatoes, garlic powder, maple syrup and salt, stir well to mix and then allow the mixture to simmer with the pan lid left off.

When the tomatoes have reduced by about half the volume, about 15 minutes, turn the heat off and allow the mixture to cool slightly.

Add the tomatoes to a blender or food processor and blend until smooth. Return the tomatoes to the pan.

Add the almond milk and the drained haricot beans to the pan and cook very gently for another 10 minutes.

Serve!