Baked beans with onions and red capsicum
Baked beans get a makeover in this tasty, easy Sunday night dinner.
- Put the oil and onion (sliced) into a small saucepan and fry over a moderate heat until the onion is translucent.
- Add the capsicum (seeded and sliced) and continue to fry until the capsicum softens. Add the baked beans and heat.
- Add the spring onion (sliced) and serve on 2 warmed plates with toast or bread.
If neither fridge nor fruit basket provides inspiration, head for the pantry and scan the cans. Although baked beans taste great straight from the can, they also welcome other ingredients. When I put together this particular combination, I used a roasted red capsicum from the fridge, but you could start with a raw one.