All posts tagged: canned beans

Sausage, Bacon & Many-Veg Casserole, 39p

For many reasons, I am returning to a very strict groceries budget for the foreseeable future. Yesterday I went to the supermarket – in two separate trips, as I was on foot with a backpack – with a budget of twenty pounds. I uploaded my receipts on Twitter, but for those of you not on Twitter, I will post them as a separate post here later on. I will try my best – other work and commitments permitting – to write up as many of the new recipes I make from that list of ingredients as possible. This one was made both with the sausages and bacon for my son, and without, for me. Although I am no longer vegan, I do eat more plant based meals than not these days, and as I tighten my budget again, that will continue to be the case. This recipe was originally designed to fulfil five out of five of our five a day, making three portions, but it made such a large pan that I easily got …

Gigantes Plaki, 65p [A Girl Called Jack]

I’m heading back to my Mediterranean roots with this simple but delicious dish. I can have it for dinner, then lunch the next day and pulse any leftovers into a soup. It makes me chuckle to see these spicy butterbeans retailing for almost £5 per pot in certain supermarkets, when they’re really just bigger, better baked beans. You can either soak dried beans overnight in cold water – which means they will need to be drained, rinsed and boiled vigorously for 10 minutes separately to the sauce – or use a tin of ready-prepared butter beans, which is more expensive but more convenient. If cooking with dried butter beans, use only 150g. Serves 2 from 65p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase. All prices correct at the time of printing and are subject to change. 1 onion, 5p (54p/1kg) 2 …

Bootstrap Chilli, 25p

This chilli is adapted from a beef chilli recipe by Gordon Ramsay. I simply left out the beef and halved the wine to make it cheaper – plus, of course, Mr Ramsay doesn’t use a tin of cheap baked beans in his version! I’ve tweaked and fiddled with it so much over the years that now it’s not Gordon’s chilli, it’s mine. It first appeared in A Girl Called Jack, and has since been stripped back to this even simpler recipe, where it is handed out on recipe cards at Trussell Trust food banks – minus the red wine, because it isn’t strictly essential. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 4 from 25p each 1 x 400g tin of red kidney beans, 30p  1 x 400g tin of baked beans, 23p 1 onion, 5p (54p/1.5kg) powdered chilli, to taste, <1p …

Beef, Black Bean & Mandarin Stew, 66p [Tin Can Cook]

This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here. I based this recipe very, very loosely on a Brazilian feijoada. Very loosely. More a nod to it than any attempt at an authentic rendition. Feijoada is traditionally made with pork, beef and black beans. Some versions are served with caramelised orange slices on top and stirred through, so I have used mandarins here; their bright citrus flavour helps to lift the heady, heavy black beans and beef. This may sound an odd combination but it is truly delicious. My apologies to my Brazilian friends – if you do get the chance to make an authentic feijoada, seize it, it knocks absolute spots off this one, but I’ve done the best I could with what I had! This improves with a day’s rest, as do most of us, so keep leftovers in a sealed container in the fridge and enjoy them …

Bean Goulash, 26p [A Girl Called Jack]

This recipe first appeared in my cookbook, A Girl Called Jack. I originally adapted this from a beef goulash recipe in the Abel and Cole cookbook, but tweaked it and tampered with it in the way that all recipes are. Beans are cheaper than beef, financially and environmentally, and this dish is simply fine without it. I use cheap baked beans in place of haricot beans, as they are usually a third of the price of a tin of the plain ones! Eat warm on toast, with rice or stuffed in a pitta bread with lashings of crunchy lettuce for lunch. Eat from a bowl, water it down with a little more stock or tomato and enjoy as a soup, or nosh it straight from the pan in the name of ‘testing’. For a slightly Mexican twist, have it with tortillas, some grated cheese, sliced red onion and iceberg lettuce, with lime to squeeze all over. Serves 4 at 26p each. This post is not sponsored; I provide links to the ingredients that I use …

Cannelini Beurre Blanc, 38p [Tin Can Cook]

I have very little time for the notion that some foods are ‘not for poorer people’ – it is a criticism I have come up against time and again, whether it is kale pesto irritating the commentariat at the Daily Mail, or a slosh of £2.50 table wine in a risotto, there is a frankly hideous misconception that good food is for the ‘deserving’, with the parameters of who deserves exactly what seemingly set by those who have never had a tenner in their pocket to last a week. Sometimes, when testing new recipes, I have a moment of hesitation, wondering how to frame it to reduce the petty background chatter around what I consider to be ‘food for everyone’. And then I carry on. This was one such recipe. An unctuous and subtly powerful sauce reduced to a thick, provocative shroud for slow-cooked cannellini beans and a scant handful of pasta. It would sit proudly on any hifalutin restaurant menu, but its main ingredient is a tin of beans and a slug of vinegar. …

Butter Bean, Veg & Stuffing Stew, 42p

It’s no secret that I’m a fan of cheap packet stuffing for all manner of culinary surprises – from a crispy coating for chicken nuggets (vegan or otherwise), to a topping for mac n cheese, to folding it into a bread dough for little herby surprises, the uses I have found for it over the years are so numerous that I constantly have a ready supply of it, decanted into a 1l airtight jar on the kitchen shelf, with instructions written on the side in black marker as to how many grams per ml of water to make up standard stuffing. I buy the cheap boxes half a dozen at a time and upend them, nestling the jar between the Salt and Turmeric, and with equal gravitas to both. Its latest incarnation is as a thickener to soups and stews that need a little bit of a lift, like this one, rustled together from frozen veg, a couple of tins, and whatever was rolling around at the bottom of the fridge. You could add greens …

Cannelini, Leek & Sausage Pasta, 41p

I have set myself a challenge to blog a new recipe every single day for a few weeks – I used to blog regularly, when I was a single mum on the dole scraping meals together from loose change and a food bank box – and I would write about what I had to hand and what I would make from it. That was six years ago now, and both my spice rack and repertoire have expanded beyond recognition. I missed writing regularly for pleasure, however, especially as I cook on average three brand new recipes Every Single Day. Most of them are scrawled on scraps of plain A4 paper, then filed away in a huge lever arch file, to be pulled out and shuffled into some kind order and shaped into a book at some point in the future. I’ve decided to keep a kind of kitchen notebook here on my blog; keeping to my original principles of cooking great food for a little money, with a simple collection of basic ingredients, and costing …

Twice-As-Nice Meatballs, 51p [A Year In 120 Recipes]

To make these go further on a budget, I add mashed beans to the mix to pad them out, hence the name ‘twice as nice meatballs’, because it makes double the amount!. If you don’t have hordes to feed or freezer space for spares, you can leave them out, but leftover meatballs can be tossed into a stew or kept in the fridge for a few days, so don’t be afraid to make a pile of them! Take a leaf out of the books of traditional Italian meatballs, and tip some chopped tomatoes into the pan to heat through for a few minutes at the end. You could then serve this atop a pile of spaghetti, if the fancy takes you. Vegan and vegetarian readers; this recipe was first published in A Girl Called Jack in 2014. I’m working on a vegan equivalent, but in the meantime, my Not Meatballs are right here waiting for you! Makes approximately 24, from 51p/serving. (This post is not sponsored; I provide links to the ingredients that I use …

Simple Tomato & Bean Soup, 20p [A Girl Called Jack]

This simple staple started off as a tin of baked beans, thoroughly rinsed, plus a carton of chopped tomatoes – out of which I made a hearty, filling soup suitable for lunch or a light supper. I’ve jazzed it up a bit since then! And don’t be scared of rinsing baked beans, they are normally just haricot or borlotti or cannelini beans slathered in ‘that’ bright orange tomato sauce, and the value range versions are much cheaper than their plain counterparts. In case you’re interested, this recipe cost 15p per portion in 2012, and is up to 19p per portion 6 years later. Not the worst price rise I’ve seen when rewriting my older recipes, but still a little annoying.) (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 4 at 20p each 1 medium onion, 7p (59p/1kg, Farm Stores at Asda) 2 …

Vegan ‘Chicken’ Soup, 28p [from ‘Veganish’]

This soup is as close to a chicken soup as any vegetarian or vegan one could possibly come, in my humble opinion, and it is made with some surprising ingredients! The star of the show is the stock; a must for the base of any good soup recipe. I used Osem chicken stock, which I got from my local Tesco Express – sources tell me they are 2 for a fiver there are the moment, for seriously large tubs of the stuff, so if you like the sound of it, now would be a good time to stock up! I originally wanted to make this soup with butter beans, for Mrs J, who requested them, but I left the pan unattended this morning and burned them to a smoky pungent crisp, so found myself rummaging in the cupboard looking for a replacement. Behold, the baked bean, thoroughly rinsed of all its sticky orange sauce, and a worthy, and impossible-to-detect, substitute. And half the price, too. I added freshly picked chard from my garden (I keep …

Spicy Rice & Doublebean Soup, 31p [Tin Can Cook]

This soup was a soup to shake me out of a funk longer than any I have recently known. I had a serious accident one Saturday night in April and hit my head backwards on a concrete floor at some speed. I ended up with whiplash and concussion, both of which limited my ability to sleep, work, and in the case of the latter, have so much as a thought in my head. For the first few days I rather enjoyed the peace and quiet of absolute mental vacancy as my brain shut itself down to heal, but I also temporarily lost my ability to create – the thundering hum of a thousand ideas that usually fly around at any given time, as I clutch at them wildly trying to capture one to expand on it. And they vanished, to be replaced with absolutely nothing at all. I lived off crisps and apathy for a week, and being miserable, until on the seventh day I felt like wandering into the kitchen. I threw this together …

Cannellini, Cider & Garlic Risotto, 29p [Tin Can Cook]

I did not mean to make this. I did not imagine it, did not plan it, did not conceive of it in advance. I wandered into my kitchen one midday in May with friends to feed, and myself, and pottered absently at the stove throwing whatever came to hand into my, wide, shallow pan. I very rarely cook with onions these days, as any great quantity of them upsets my stomach – such are the perks of growing older with a compromised immune system and a body that seems to find a new failing on a near-weekly basis – but I inexplicably find myself still with half a fridge drawer of them, red and white and peeling at the edges, and so I shrug and accept the consequences. A tin of cannellini beans at eye level, a bag of basic rice so old by now that when I bought it that it has cost 45p, 65p and now 45p again before I have reached the bottom. I want comfort, soft and creamy, but subtle and …

Jonny’s Sausage & Bean Bolognese, 14p

I try my best to follow a vegan diet, but I have never gone so far as to force that on my only child, who at eight years old is a rather headstrong young man, one I would no more force to an abattoir than he could make me eat a cheap gristly sausage. He understands that I choose not to eat animals, and I understand that he sometimes wants things that I disapprove of. Minecraft. Mud pies. And sausages. This style of parenting may not be in line with ‘gold star veganism’, but I run my household as I see fit, and I advise you to do the same. This evening, Small Boy insisted he wanted sausages for tea. I dug the Linda McCartney ones out of the freezer and waved them at him. He retaliated by raiding his plastic Minion piggybank and offering to buy and cook his own sausages. I was stumped, but, half-convinced he wouldn’t go through with it, walked with him to the local shop. He spent his pocket money …

White Bean, White Wine & Garlic Risotto, 29p

I did not mean to make this today. I did not imagine it, did not plan it, did not conceive of it in advance. I wandered into my kitchen around midday with a gardener and a friend to feed, and myself, and pottered absently at the stove throwing whatever came to hand into my, wide, shallow pan. I very rarely cook with onions these days, as any great quantity of them upsets my stomach – such are the perks of growing older with a compromised immune system and a body that seems to find a new failing on a near-weekly basis – but I inexplicably find myself still with half a fridge drawer of them, red and white and peeling at the edges, and so I shrug and accept the consequences. A tin of cannellini beans at eye level, a bag of basic rice so old that it was 45p when I bought it (it has risen to 65p now, and I no longer shop at that particular supermarket). I want comfort, soft and creamy, …