Advertisement

  • 1 onion
    finely chopped
  • 1 celery
    stick, finely chopped
  • 1 tbsp vegetable oil
  • 50g bacon
    thinly chopped
  • 1 garlic clove
    crushed
  • 400g can chopped tomatoes
  • 2 tsp tomato purée
  • 1 tsp treacle
    or brown sugar
  • 1 tbsp malt vinegar
  • 400g can haricot beans
    drained, rinsed

For the mash (or use leftover mash)

  • 300g potato
    peeled and cubed
  • 2 tbsp milk
  • 1 tbsp cream cheese

Nutrition:

  • kcal396
  • fat12g
  • saturates4g
  • carbs56g
  • sugars15g
  • fibre13g
  • protein19g
  • salt1.46g
    low

Method

  • step 1

    Soften onion and celery in pan with oil for 10 mins. Add bacon, then fry for 3 mins, until beginning to brown. Add garlic, then cook for 30 secs. Pour in tomatoes and stir through tomato purée, treacle or sugar and vinegar. Simmer over a high heat until thickened, between 5-10 mins, stirring often to make sure mixture doesn’t catch. Gently stir beans through, then cook for a further 2-3 mins on medium heat, until heated through.

  • step 2

    Meanwhile, make mash. Boil potatoes until tender, about 15 mins, then drain. Mash with milk, cheese and seasoning. 3 Fill 2 small microwave-safe bowls three-quarters full with bean mixture. Add a generous dollop of mash to top, smooth over with a spoon. Chill when cool (or freeze for up to a month at this stage). Place small plate on top of dish, then microwave on High for 3 mins or until piping hot.

Recipe from Good Food magazine, August 2009

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.12 ratings
Advertisement
Advertisement
Advertisement