I love a good bean chilli, and it’s a great budget meal, so I knew it was going to be part of my Live Below the Line menu (for more our Live Below the Line challenge, click here). I like Sainsbury’s Mixed Beans in Chilli Sauce because the flavours are really good, so I knew that would help make this an interesting meal (since seasoning is under heavy rationing right now). I think this is a pretty good example of how you can make a tasty, filling meal with cheap and simple ingredients.
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Bean ChilliPrint Recipe
- 1 onion
- 1 garlic clove
- Butter for frying
- 1 tin Sainsbury’s Mixed Beans in Chilli Sauce
- 2 tbsp tomato puree
- Half a tinful of water
- A pinch of salt
- A pinch of sugar
- A pinch of curry powder
- Rice, to serve
- A little grated cheese, to serve
Start by peeling and finely chopping the onion and garlic, and get them sizzling in a scoop of melted butter - during Live Below the Line I’m using butter for frying rather than oil, as it’s cheaper, more versatile and adds more flavour, although it’s not as healthy. This is one of the many trade-offs you’re forced into by such a small budget.
Once the onion has softened nicely, add the beans and the tomato puree, and then fill the bean can with water and pour half of that into the saucepan too. Using the bean tin is a good idea because it means you get out all of the sauce left behind in the bottom – waste nothing! Add the seasoning and give it all a good stir, then leave it to bubble for ten minutes or so.
Serve with rice and a (very small) sprinkling of cheddar cheese on top.