Better-than-baked beans with spicy wedges

• oil1 tsp tsp
• onion↗1

  halved and thinly sliced

• rashers streaky bacon↗2

  cut into large-ish pieces

• sugar↗1 tsp tsp

  brown if you have it

• can chopped tomato400g g
• stock200ml ml

  from a cube

• can cannellini bean↗410g g

  butter or haricot beans in water

• white flour↗1 tbsp tbsp

  (plain or self-raising)

• cayenne pepper↗0.5 tsp tsp

  paprika or mild chilli powder

• dried mixed herb1 tsp tsp

  (optional)

• baking potatoes↗2

  each cut into 8 wedges

• oil2 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.

2. 2

   Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.