Microwave bacon & bean casserole
- Jack Monroe
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Serves 1
Easy
Prep: 10 mins
Cook: 3 mins
plus standing
A star rating of 3.8 out of 5.4 ratingsRate
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Eating alone doesn't have to mean boring baked beans on toast - turn them into a rich stew instead in under 15 minutes
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No-knead bread
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Ingredients
Nutrition
Units:
MetricUS
-
1 fat garlic clove
crushed
-
50g onion
chopped
-
1 tbsp olive oil
-
50g streaky bacon
diced
-
½ carrot
finely sliced or grated
-
¼ tsp mixed dried herbs
or a little fresh thyme or rosemary
-
100g baked beans
-
1 tbsp tomato purée
-
¼ chicken stock cube
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Nutrition: per serving
- kcal444
- fat26g
- saturates6g
- carbs29g
- sugars17g
- fibre10g
- protein20g
- salt4.5g
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Method
-
step 1
In a microwaveable bowl, toss together the garlic and onion in the oil with a small pinch of salt. Add the bacon and microwave on High for 30-40 secs to soften the onion and garlic, and gently crisp the bacon. Tip in the carrot, herbs, baked beans and tomato purée, along with 1 tbsp water. Crumble over the stock cube and stir well.
-
step 2
Cover with cling film and pierce in the centre. Microwave on High for 2 and a half mins to heat through, then remove and stir well. Leave to stand for 1 min before serving.
RECIPE TIPS
JACK'S TOP TIPS
Never ever, ever put anything metal in the microwave, or any crockery with metal trim. Metal reflects the microwaves and catches fire – with my firefighter hat on, it’s a common cause of kitchen fires, and kitchen fires quickly turn into house fires. If in doubt, leave it out.
JACK'S TOP TIPS
When cooking dishes with a high liquid content, such as pasta, rice or soups, cover with cling film and pierce to contain the liquid and allow the heat to escape – this prevents messy explosions! I stand anything like this in a bowl to catch any escaping liquid and keep the bottom of my microwave clean.
Recipe from Good Food magazine, October 2015
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A star rating of 3.8 out of 5.4 ratings
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