Microwave bacon & bean casserole
By Jack Monroe
Contains pork – recipe is for non-Muslims only
Eating alone doesn't have to mean boring baked beans on toast – turn them into a rich stew instead in under 15 minutes
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Prep:10 mins
Cook:3 mins
plus standing - Serves 1
- Easy
Nutrition per serving
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kcal 444
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fat 26g
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saturates 6g
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carbs 29g
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sugars 17g
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fibre 10g
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protein 20g
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salt 4.5g
Ingredients
- 1 fat garlic clove, crushed
- 50g onions, chopped
- 1 tbsp olive oil
- 50g streaky bacon, diced
- ½ carrot, finely sliced or grated
- ¼ tsp mixed dried herbs, or a little fresh thyme or rosemary
- 100g baked beans
- 1 tbsp tomato purée
- ¼ chicken stock cube
Tip
Jack's top tipsNever ever, ever put anything metal in the microwave, or any crockery with metal trim. Metal reflects the microwaves and catches fire – with my firefighter hat on, it’s a common cause of kitchen fires, and kitchen fires quickly turn into house fires. If in doubt, leave it out.
Jack's top tipsWhen cooking dishes with a high liquid content, such as pasta, rice or soups, cover with cling film and pierce to contain the liquid and allow the heat to escape – this prevents messy explosions! I stand anything like this in a bowl to catch any escaping liquid and keep the bottom of my microwave clean.
Method
In a microwaveable bowl, toss together the garlic and onion in the oil with a small pinch of salt. Add the bacon and microwave on High for 30-40 secs to soften the onion and garlic, and gently crisp the bacon. Tip in the carrot, herbs, baked beans and tomato purée, along with 1 tbsp water. Crumble over the stock cube and stir well.
Cover with cling film and pierce in the centre. Microwave on High for 2 and a half mins to heat through, then remove and stir well. Leave to stand for 1 min before serving.
