No offence to Heinz, said Shivi Ramoutar, but this simple, one-pot recipe turns baked beans into a centrepiece, with the simple addition of a few store-cupboard staples.
Ingredients
- 3 tbsp extra-virgin olive oil
- 3 spring onions, snipped
- 3 garlic cloves, crushed
- 400g tin chopped tomatoes
- 2 x 400g tins cannellini beans, drained
- juice of ½ lemon
- vegetable stock cube
- 2 mugs of torn stale bread
- 1 heaped tbsp ketchup
- 1 tsp chilli flakes
- 1 bunch of basil
Method
- Heat the oil over a medium heat in a large saucepan and soften the spring onion and garlic for a couple of minutes, or until the aromas hit you.
- Add the remaining ingredients with a little seasoning and bring to the boil, then reduce the heat to low, pop the lid on and cook for about 10 mins, keeping an eye out to make sure the bread has absorbed some liquid but isn’t soggy. Season to taste, divide into bowls and enjoy.
- Tips: top with grated cheese, sliced cooked sausage, a fried egg. If I have some spinach that needs using up, I throw it into this dish too.
Recipe from “Cook Clever: One Chop, No Waste, All Taste” by Shivi Ramoutar, published by HarperCollins at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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