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
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 tomato
- 200ml stock from a cube
- 410g can cannellini bean, 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
Method
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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.
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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.