One of the classic meals in Ryan’s family is bean feast. Ryan’s parents serve it occasionally when we visit, and Ryan’s mum kindly brought us over a bean feast when we moved into the house, to tide us over the first couple of days when we didn’t have the energy to cook. (It is the only time anyone has ever brought me food like that!)
It only recently occurred to me to ask for the recipe, and try making our own. Of course, it’s one of those recipes that is made by eye, so quantities are flexible.
Ingredients for four portions:
- 1 tin tomatoes
- 1 tin baked beans/ mixed beans
- 2-3 sausages, cooked and chopped
- 2-3 slices bacon, cooked and chopped
- 180g pasta, cooked
- Mix everything together and oven bake for 20-30 mins, 180C (a moderate oven).
As you can see, it’s quite easy 😉 From experience I can tell you that it is possible to make bean feast with bacon and sausages you just got out of the freezer, but it’s also good for swallowing up leftovers. Of course, if you want to you can make additions/substitutions and throw in veg from the garden. We’ve added a sprinkling of cheese, because we like things with cheese on top.
As there’s two of us, this makes enough for two meals. You can cook it all in one go, and reheat leftovers. I now prefer to make it, split it and cook it fresh each time, particularly if there’s cheese on top. If you cook it straight from the fridge it takes about 10 minutes longer to heat through properly.
Ryan and I have been making this to use up tins of baked beans that are just past their use-by date (Ryan eats them occasionally, I don’t like them very much); Ryan’s parents tend to use mixed beans. You could soak and pre-boil beans from scratch, if you’re so inclined.
This is obligingly unfussy food, but you can jazz it up a bit. The bean feast pictured above featured chorizo instead of sausage, and my first ever harvest of wild garlic from the garden!