Better-than-baked beans with spicy wedges

Better-than-baked beans with spicy wedges

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

Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Freezable

Low-fat

Method

  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.
  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.
Try

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.

PER SERVING

399 kcalories, protein 19g, carbohydrate 60g, fat 11 g, saturated fat 2g, fibre 0g, sugar 15g, salt 1.14 g

Recipe from Good Food magazine, October 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo youngcolin

    01 July 2009

    youngcolin rated and commented on this recipe

    5 stars

    Brilliant! Very quick, and very tasty. Couple of points though for my own tastes... - I like the wedges but my partner found them a tad hot, so half the cayenne, or use paprika if you prefer not really rather hot - Any stock will do, but I found when added, it needed a good 10 mins on a high heat to reduce significantly - Some soured cream and some chives on top was a real winner!

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  • Binder photo ruth.p

    06 August 2009

    ruth.p rated and commented on this recipe

    5 stars

    Made this for tea last night, really tasty. Took me a bit longer than 35 mins to get my wedges the way I liked them, I used a mix of paprika and chilli and found this to be a good mix. I will definately be doing this again soon.

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  • Binder photo bigbirdjabba

    13 August 2009

    bigbirdjabba commented on this recipe

    used quorn sausage instead of bacon for my son - he said it was delicious -- must be good as he is very picky

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  • Binder photo khitajrah

    21 August 2009

    khitajrah rated and commented on this recipe

    2 stars

    None of us in a family of 5 liked it. Won't be doing it again.

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  • Binder photo Kathryn

    13 September 2009

    Kathryn rated and commented on this recipe

    4 stars

    I've made this a couple of times now and it is a cheap and cheerful tasty meal. I slightly changed the coating for the potato wedges - used polenta instead of flour and a mixture of salt, fennel seeds (pounded in a pestle and mortar) and smoked paprika and also par boiled the potatoes for 5 minutes, shaking them in the pan to fluff the edges before adding the coating and baking in the oven. served peas and sweetcorn with it.

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  • Binder photo TonyM

    22 January 2010

    TonyM rated this recipe

    4 stars

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  • Binder photo Monenna

    01 May 2010

    Monenna rated and commented on this recipe

    5 stars

    I added the balsamic vinegar and the beans were a complete success. The wedges were a bit dry though, I'll maybe leave out the flour and add a bit more oil next time

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  • Binder photo JJ

    11 May 2010

    JJ rated and commented on this recipe

    5 stars

    I added some extra chilli's giving it a lovely wonderful kick to the beans which really complimented the wedges :)

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  • Binder photo Dani_elizabeth

    20 May 2010

    Dani_elizabeth rated and commented on this recipe

    5 stars

    I love this meal and cook it all the time! It goes down a treat at fireworks, or anywhere that you have a bunch of cold people that need filling up and warming up! I often make a vat of it to feed soggy rygby player post match! But i also cook it for me and my boyfriend when its the end of the month and we are both poor!!

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  • Binder photo Claire

    09 July 2010

    Claire rated and commented on this recipe

    3 stars

    I added some chilli for an extra kick. Enjoyed it, but its more of a snack than a proper meal. Doesn't quite fill you up. The potatoes were lovely. Came out really well. I used the left over beans on some toast the next day for work and my colleagues commented on how great it smelt.

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  • Binder photo sexypants

    27 July 2010

    sexypants rated and commented on this recipe

    3 stars

    Pretty yummy! Ive got to be honest, i cheated and bought seasoned wedges though. I did feel like I should have served this with some other veg as well.

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  • Binder photo Jessieclay

    24 August 2010

    Jessieclay rated and commented on this recipe

    2 stars

    I only did the beans but it was a bit bland - not sure I'd make again.

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  • Binder photo Sue Pine

    28 September 2010

    Sue Pine rated and commented on this recipe

    5 stars

    So easy. So quick. So good.

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  • Binder photo justinesmith9

    06 October 2010

    justinesmith9 rated and commented on this recipe

    5 stars

    excellent recipe - made it with tinned baked beans and added some sausages as well - nothing whatsoever left - the wedges were delicious - all in all I think this will become a firm family favorite,especially with home made crusty cob

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  • Binder photo Peaches_xuk

    07 October 2010

    Peaches_xuk commented on this recipe

    The beans were delicious - husband loved them.

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  • Binder photo cal

    13 October 2010

    cal rated and commented on this recipe

    4 stars

    Made this tonight for dinner, it was really tasty but think its more of a glorified snack than a proper dinner. Will make again when its just for me.

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  • Binder photo Michelle Diane Hewgill

    22 January 2011

    Michelle Diane Hewgill commented on this recipe

    Just made these, but not eating them until lunch tomorrow. Thought like suggested they would taste better for overnighting in the fridge. I will make with smaller beans next time, and will add less stock as i prefer the sauce thicker. I also added some grated nutmeg and a couple of dashes of Hendersons relish.

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  • Binder photo beardo

    03 February 2011

    beardo rated and commented on this recipe

    4 stars

    Easy, cheap and tasty - jazzed it up with a shaking of paprika and made sweet potato wedges with cajun seasoning instead. Also served with grated cheese on top and a dollop of creme fraiche - delicious!

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  • Binder photo maddymaddie18

    10 February 2011

    maddymaddie18 rated and commented on this recipe

    4 stars

    very nice and tasty, i didn't use streaky bacon but it was still very nice, added a little chilli sauce for a bit of kick and served it with pitta breads with a bit of grated cheddar on top. delicious, cheap and quick to make.

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  • Binder photo maddymaddie18

    10 February 2011

    maddymaddie18 commented on this recipe

    i also used chicken stock in mine, did anyone use an alternative and what did they think?

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Difficulty and servings

Easy

Serves 2

Easily doubled

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Freezable

Low-fat

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

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
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PER SERVING

399 kcalories, protein 19g, carbohydrate 60g, fat 11 g, saturated fat 2g, fibre 0g, sugar 15g, salt 1.14 g

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