Serves 4 at 31p each. The original recipe at 2012 prices was 17p a portion.
1 x 400g tin of red kidney beans, 35p (Was 17p. Price increase: 106%)
1 x 400g tin of baked beans, 25p (Was 22p. Price increase: 14%)
1 onion, 10p (90p/1.5kg onions. Previously 5p as part of a 1.25kg Basics stew pack. Price increase: 100%)
1 fat clove of garlic or a generous shake of the dried stuff, 2p (35p/2 bulbs of garlic. Up from 30p. Price increase: 17%)
4 tablespoons oil, 6p (£3/3l sunflower or vegetable oil – price unchanged)
3 teaspoons paprika, 6p (80p/100g, Natco or KTC brand)
1 x 400g carton or tin of chopped tomatoes, 35p (Was 30p. Price increase: 17%)
1 vegetable stock cube, 4p (35p/10. In 2013, they were 10p for 10. The original recipe also used a beef stock cube. Price increase: 250%)
1 teaspoon sugar, 1p (90p/1kg, Sainsburys Fairtrade sugar. Was 80p/1kg. Price increase: 13%)
First, drain and rinse the beans. Empty the kidney beans and the baked beans into a colander, and blast under cold water to get rid of the tinned taste, and the cheap sauce from the baked Peel and chop the onion, and peel and finely slice the garlic. Place in a sauté or large non-stick frying pan with the oil and paprika, and fry on a low heat until the onion is softened. Add the chopped tomatoes, crumbled stock cube, sugar and half a tin of water, and stir well. Simmer gently for 15 minutes until thickened and glossy. Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes. Serve, devour, have seconds and enjoy!
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