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Eating alone doesn't have to mean boring baked beans on toast - turn them into a rich stew instead in under 15 minutes.
1 fat garlic clove, crushed
50 g onion, chopped
1 tbsp olive oil
50 g streaky bacon, diced
½ carrot, finely sliced or grated
½ tsp dried mixed herbs, or a little fresh thyme or rosemary
100 g baked beans
1 tbsp tomato purée
¼ chicken stock cube
- In a microwaveable bowl, toss together the garlic and onion in the oil with a small pinch of salt. Add the bacon and microwave on High for 30-40 secs to soften the onion and garlic, and gently crisp the bacon. Tip in the carrot, herbs, baked beans and tomato purée, along with 1 tbsp water. Crumble over the stock cube and stir well.
- Cover with cling film and pierce in the centre. Microwave on High for 2½ mins to heat through, then remove and stir well. Leave to stand for 1 min before serving.