Sunday, November 8, 2009

More than Baked Beans

When you need something nutritious and quick this was cooked in less than 15 minutes. This feed two.

olive oil
1 x 420gr tin of baked beans
one medium onion, peeled
two carrots
two leaves of silver beet
1 TBSP chopped fresh parsley
1 DSP Worcester sauce
ground pepper.
Croutons (see note below)

Heat a pan on medium heat.
Add a dollop of olive oil.
Slice the onion in half, end to end, and then cut each half lengthwise into about 6 segments.
Slice the carrots thinly diagonally. If they are fat cut in half lengthwise first.
Cut stalk off silver beet leaves from just below the leaf. (discard stalk or chop very thinly).Roll both leaves up loosely, cut in half lengthwise and then slice widthways thinly.
Add onions to the pan and stir fry for a few minutes.
Add carrots (and sliverbeet stalks if using) and let cook for another few minutes stirring occasionally so it doesn't stick or burn.
Add the silver beet and stir in.
Stir in tin of baked beans and heat through.
Stir in Worcester sauce, parsley and a good grind of pepper.
Serve on plates with a sprinkle of croutons on top.

Note: I made the croutons for this using two pieces of left over toast that one of the cherubs had cooked and just left in the toaster!! I reheated them in the toaster and they were crisp, dry and hot. All I had to do then was slice them into centimetre cubes.

No comments :

Post a Comment