Better-than-baked beans with spicy wedges

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N/A

Source

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

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

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.

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.