BBQ beans with mashed potato tops
Serves 2
Easy
Prep:
Cook:
A healthy and filling lunch which is easy and cheap to make too - great for hungry kids
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- 1 onionfinely chopped
- 1 celerystick, finely chopped
- 1 tbsp vegetable oil
- 50g baconthinly chopped
- 1 garlic clovecrushed
- 400g can chopped tomatoes
- 2 tsp tomato purée
- 1 tsp treacleor brown sugar
- 1 tbsp malt vinegar
- 400g can haricot beansdrained, rinsed
For the mash (or use leftover mash)
- 300g potatopeeled and cubed
- 2 tbsp milk
- 1 tbsp cream cheese
Nutrition: per serving
- kcal396
- fat12g
- saturates4g
- carbs56g
- sugars15g
- fibre13g
- protein19g
- salt1.46glow
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.
