The starch in canned beans can turn the brine slimy, so tip them into a sieve and rinse well under
a running tap before using.
Make it a Mexican feast
Spicy bean pie with tortillas: Fry the onion
and garlic as above with 1 red chilli, deseeded and chopped. Stir in 2 x 400g cans mixed pulses, a 400g can chopped tomatoes and 2 tsp Mexican
or American Barbecue spice mix. Pour into a
baking dish, then top with 50g broken tortilla
chips and 50g grated vegetarian cheddar. Grill
until the cheese has melted.
Heat grill to high. Heat the oil in a frying
pan and gently fry the onion for about 5 mins
until softened. Stir in the garlic and cook for
another min. Add the beans, crème fraîche
and half the thyme. Season well, then cook
until heated through.
Mix the breadcrumbs and cheese together,
then stir in the rest of the thyme. Pour the
bean mix into a baking dish and scatter with
the breadcrumbs. Grill until the topping is
crisp and golden. Serve with salad.