We love to jazz up storecupboard ingredients - especially a tin of baked beans! This recipe adds some vegetables to our beans, spices then up then bakes with cheese on top until golden and bubbling. It's a brilliant midweek dinner to add to your meal planning.
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
cherry tomatoes 200 g (sliced)
garlic cloves 2 (crushed)
orzo 300 g
olive oil 1 tbsp
mild curry powder 1 tbsp
ketchup 1 tbsp
baked beans 800 g
spinach 1 handful
grated mozzarella 75 g (grated)
spring onions 2 (sliced)
Method
Cook the orzo according to the packet instructions, Drain and set aside. Tip - to get ahead on this recipe you could cook extra orzo the day before or use any leftover pasta (smaller pasta shapes are best).
Meanwhile, thinly slice the red onion. Peel and crush the garlic cloves. Slice the cherry tomatoes in half.
Heat the olive oil in a large ovenproof frying pan on a medium heat-high heat. Add the red onion and cook for 5 minutes until it starts to soften. Stir in the garlic, curry powder, tomatoketchup and a pinch of salt and pepper. Cook for 2 minutes to toast the curry powder. Stir in the baked beans, cherry tomatoes and cooked orzo and cook for 5 minutes to heat through.
Meanwhile, preheat the grill, or depending on the size of your grill you may prefer to use your oven - if so then preheat it to 200°C/180°C fan.
Stir in the baby spinach and scatter the grated mozzarella on top of the beans and orzo. Pop under the grill for 10 - 15 minutes until golden and bubbling.
Thinly slice the spring onions. Leave to stand for a few minute before serving, then scatter the spring onions on top. Plate up and enjoy!
