Baked Bean Cuisine! 23p curry and rice (vegan)

It might appear to some as I've gone baked bean obsessed. I love them. They're one of the cheapest tinned foods you can buy yet are packed full of fibre and protein whilst being low fat and filling. A loves this curry and he's challenged me to see what else I can make from the humble Basics bean...I might just accept!

If you wanted to add a little more veg in, a grated carrot or some defrosted frozen veggies would work well in this. We had 1/2 a portion each with some shredded green salad and homemade courgette pakoras. The courgettes were given to us from A's parents who have been lovingly rearing the plants we started on our own window sills months ago. There will probably be a lot more courgette recipes making an appearance over the summer.



2 tins baked beans 50p
Drizzle of oil  2p
1 small onion, sliced 5p
2 cloves garlic, chopped 2p
2 heaped tbsp curry powder 8p
1 large tomato, chopped 10p
250g rice, cooked to packet instructions 15p

Total = 92p, or 23p per serving

Fry your onion gently until softened (5-10 mins) then add the curry powder and garlic and fry until their lovely aroma fills your home.

Add the beans and tomato and cook on low for 4-6 hours.

Make 250g (dry weight) of rice according to packet instructions and serve.

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