Are you tired of just baked beans on toast, but need to work through your cupboards. Chef James Wilson sorts this dilemma out with one tin of beans and a few store cupboard and fridge essentials.
Ingredients
2 shallots or 1 white onion
2 courgette - small diced
1 carrot - small diced
1 - celery stick -small diced
1 - leek white only -diced
1 tin of Tesco baked beans you buy accidentally
3 garlic cloves thinly sliced
Sprig of thyme
Squirt of Tommy sauce
100 ml water
Sea salt
Method
Slowly sweat the shallots and garlic until soft
Add the carrot and cook for a further 5 mins before adding the courgette, celery and leek
Cook for a further 2 mins
Pour in the baked beans and Tommy sauce with the thyme and water
Turn down the heat and slowly cook until thickened and veg cooked
Season with sea salt and serve
Go even further
Dice up leftover ham or chicken and serve with bread
About James Wilson
Chef James Wilson previously worked under Gary Rhodes at The Greenhouse before working in some of the best kitchens across the world including The Star Inn, Harome, The Torridan, Scotland, and Blanket Bay, New Zealand.
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