Name: BBQ beans with mashed potato tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 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; 300g potato peeled and cubed; 2 tbsp milk; 1 tbsp cream cheese

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

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.