Better-than-baked Beans with Spicy Wedges

2 Servings
Beans English
Kid Friendly Quick Main Dish Brunch Beans English

1 spoon oil
1 on halved and thinly sliced
2 rashers streaky on cut into large-ish pieces
1 teaspoon ar brown if you have it
400 grams can chopped atoes
200 mililiters ck from a cube
410 grams can nellini beans butter or haricot beans in water
FOR THE WEDGES
1 tablespoon white ur (plain or self-raising)
1/2 teaspoon enne pepper paprika or mild chilli powder
1 teaspoon dried mixed b (optional)
2 baking atoes each cut into 8 wedges
2 spoons oil

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.


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