Better-thanbaked beans with spicy wedges

If you’re vegetarian, omit the bacon and add ½ tsp smoked paprika.

QQServes 2 Prep 10 mins Cook 35 mins

Q1 tsp vegetable oil

1 onion, halved and thinly sliced 2 streaky bacon rashers, cut

into large pieces 1 tsp brown sugar 400g can chopped tomatoes 200ml stock, made from a cube 410g can cannellini, butter or

haricot beans in water

FOR THE WEDGES

1 tbsp white flour (plain

or self-raising)

1/2 tsp mild chilli powder

1 tsp dried mixed herbs

(optional)

2 baking potatoes, each

cut into 8 wedges

2 tsp vegetable oil

1 Heat the oven to 200C/180C fan/ gas 6. For the wedges, mix the flour, chilli powder and herbs, if using, with some seasoning. Toss with the potato wedges and oil until well-coated. Tip into a roasting tin, then bake for 35 mins until crisp and cooked through.

2 Meanwhile, heat the oil in a non-stick pan and 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 some seasoning, 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.

PER SERVING 399 kcals, protein 19g,

carbs 60g, fat 11g, saturates 2g, fibre 12g, sugars 15g, salt 1.1g