As I wrote in my last post, I am so over prescriptivist diets (further rants to be had on this matter I'm sure!). My personal gastronomic belief system boils down to three core practices:
- read the science yourself
- experiment with what works best for you
- eat lots of vegetables in the mean time.
So, today's recipe might not fit any of those fancy diets out there (oh god I sound out of touch) but I promise it is healthy, easy and inexpensive. This is a simple recipe to ease me back into blogging but it beats regular old baked beans in both flavour and nutrition and is a great go-to for students.
Ingredients
Half a chopped onion (50c)
1 can red kidney beans ($1.80)
1 can unflavoured chopped tomatoes (80c)
1 stock cube (20c) dissolved in two tablespoons of hot water
1 tsp paprika (20c)
1 tsp thyme (20c)
1/2 tsp mixed spice (10c)
1/2tsp dried coriander (10c)
Method
Preheat the oven to 180 celsius.
Put all the ingredients in a small baking tray (a slice tin works well) and stir it up.
Bake for 30-40 minutes until thick and bubbly, stirring occasionally to stop the edges browning.
Makes 4 serves.
Serve with seasonal veggies or a jacket potato.
Cost works out to just under $1 per serve.
I would not recommend putting the oven on just to cook one thing as it's an expensive way to cook! Now is the time to put in your loaf of bread or pop in a potato to bake.
