Name: Better-than-baked beans with spicy wedges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: British
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 tomato; 200ml stock from a cube; 410g can cannellini bean butter or haricot beans in water; 1 tbsp white flour (plain or self-raising); 0.5 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

Better-than-baked beans with spicy wedges

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 tomato
200ml stock
from a cube
410g can cannellini bean
butter or haricot beans in water

For the wedges

1 tbsp white flour
(plain or self-raising)
0.5 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

Method

step 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.
step 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.