Better-than-baked beans with spicy wedges

Contains pork – recipe is for non-Muslims only

Students' cuisine may be the butt of many a joke, but with these nutrient-packed, low-fat and cheap beans, they get the last laugh

PREP 10 mins
COOK 35 mins


  • calories 399
  • carbs 60
  • saturated fat 2
  • sugar 15
  • protein 19
  • fat 11
  • fibre 0
  • salt 1.14


1 tsp oil
1 onion, halved and thinly sliced
2 rashers streaky bacon, cut into large-ish pieces
1 tsp sugar, brown if you have it
400g can chopped tomatoes
200ml stock from a cube
410g can cannellini beans, butter or haricot beans in water
1 tbsp white flour (plain or self-raising)
½ tsp cayenne pepper, paprika or mild chilli powder
1 tsp dried mixed herb (optional)
2 baking potatoes, each cut into 8 wedges
2 tsp oil


  1. 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.
  2. 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.