Better-Than-Baked Beans With Spicy Wedges

Students' cuisine may be the butt of many a joke, but with these nutrient-packed, low-fat and cheap beans, they get the last laugh

• Cooking Time Prep 10 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  399

• Protein

  19g

• Carbs

  60g

• Fat

  11g

• Saturates

  2g

• Fibre

  0g

• Sugar

  15g

• Salt

  1.14g

Ingredients

• 1 tsp oil
• 1 onion, halved and thinly sliced
• 2 rashers streaky bacon, cut into large-ish pieces
• 1 tsp sugar, brown if you have it
• 400g can chopped tomatoes
• 200ml stock from a cube
• 410g can cannellini beans, butter or haricot beans in water
• For the wedges
• 1 tbsp white flour (plain or self-raising)
• ½ tsp cayenne pepper, paprika or mild chilli powder
• 1 tsp dried mixed herb (optional)
• 2 baking potatoes, each cut into 8 wedges
• 2 tsp oil

Directions

1. Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
2. Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.

Categories: Courses, Family & Kids, Healthy, More Recipes, Special Diets