I think I might have mentioned before that I don’t particularly like British baked beans; (apart from my soup), but these Jamaican style beans I will eat voluntarily.
For every can of the cheapest beans going – should be about 23p each
1 small onion
1-2 cloves of garlic
Thyme, pref fresh, but dried if you live long distance far
Scotch bonnet chilli, a few slices – you could use other chillies, but scotch bonnet has an amazing extra special flavour.
1 teaspoon oil
Salt+ coarse ground pepper optional
Fry onion over medium heat in oil. When onion begins to soften, add garlic and chilli, chopped –then after a minute or so, add the tomatoes and thyme. When fragrant and tomatoes softened but not too soft!..add the can of beans and cook out for 4-5 minutes. Done
Bubble and Squeak is basically left over potato aka bubble and (traditionally) cabbage aka squeak. Yesterday’s leftover leeks also work, but if you have neither, (or even if you do) onion is also good – for me quasi essential. Yesterday’s left over mashed potato (a commodity as rare as hen’s teeth in my house, at the best of times) will not be good if you used cream or milk, ‘cos it just gets too sloppy – kudos to the olive oil mash brigade…yours will do fine 😉
Local sometimes naff caffs may recycle peas and/or carrots, to the displeasure of many punters.
Left over potatoes, squashed or mashed – depending on how chunky you want it, but some must be mashed.
1 chopped onion
Left over cabbage or leek or even kale.
1 tablespoon or less of oil.
Salt and optional pepper
Rosemary – optional for you, but essential for me – v. useful if you have no additional veg.
In a medium to high heat pan, start frying the onion in a teaspoon of oil, and as it begins to soften, add the potato, veg/rosemary if you have any and a pinch of salt. Leave to fry to golden brown and gently crisp up on the bottom. Turn and mash up, leave to go golden brown on the bottom again, repeat this a few times, until the whole thing is flaked/flecked with browned pieces. Add another teaspoon of oil and fry one side (flip) and then the other till crisped up but NOT burnt brown-ness.