Better-than-baked beans with spicy wedges

Contains pork – recipe is for non-Muslims only

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

Prep:10 mins
Cook:35 mins

Serves 2
Easy

Nutrition per serving

kcal 399
fat 11g
saturates 2g
carbs 60g
sugars 15g
fibre 0g
protein 19g
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
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

Tip

If you want to use a slow cooker
Firstly, fry the onions and bacon in a non-stick pan for 5-10 mins then throw in your tomatoes, stock and some seasoning to taste. Place everything in your slow cooker pot and stir in the beans. Cover with the lid and cook on Low overnight or for up to 9-10 hours. If you like, serve with the wedges above.

Method

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.
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.