Hey, sometimes you don’t have a ton of dough. It’s close to rent day, you splurged on fancy winter camping equipment, it happens. Thankfully there’s Cook On A Shoestring, from author Sophie Wright. Bet you never knew how to turn such a small amount of food into so, so very many meals.
On toast or baked potatoes or served as a soup, this savvy saver’s dish is quick, inexpensive and cheerful. You can make it with dry or canned beans, fresh tomatoes, jarred artisan pepperoni that needs using up, or your everyday lunchbox type. It’s your recipe; I’m just giving you the method. You can choose what exactly to put in it using my guidelines and with an eye on what needs using up in your kitchen.
- 2 3/4 ounces pepperoni, cut into 1/4-inch pieces (you can also use chorizo or even pancetta)
- 2 garlic cloves, chopped
- 1 red chile, chopped
- 1 (15-ounce) can navy beans
- 3/4 cup strained tomatoes or 1 (14.5-ounce) can diced tomatoes, (if you don't have either, use 2 tablespoons tomato paste and add 3/4 cup water)
- Salt and freshly ground black pepper
- pinch of sugar, if needed
- 1 tablespoon vegetable oil or sunflower oil, for pan-frying
- 2 eggs
- 2-4 slices bread of your choice
- butter, to spread on the toast
- pinch of ground cumin
- coarsely chopped fresh cilantro leaves
- Place a nonstick medium saucepan on the stove and set the heat to low. Add the pepperoni and cook for a few minutes. Once the fat starts melting from the sausage, add the garlic and chilli, followed by the beans. Stir the mixture well before adding the tomatoes. If you have any fresh cherry tomatoes or larger chopped tomatoes that need using up, throw them in now. Season with salt and pepper. Have a taste to check if the stew is a bit tart, and if it is, add a pinch of sugar and cook for 10 minutes on a low simmer while you cook the eggs and toast the bread.
- To pan-fry the eggs, in a nonstick skillet, heat the oil, crack in the eggs, and cook over medium heat until the white is set but the yolk is still runny, 4 to 5 minutes.
- Toast the bread, butter it, and divide between two plates.
- Divide the beans equally over the slices of toast. Top each serving of beans with an egg, sunny-side up.
- If you have it, add a small pinch of cumin and salt to the top of each yolk, then sprinkle over some chopped cilantro if you like, and serve immediately.
Tip: If you don’t enjoy these beans on toast but like the sound of the ingredients, why not make them into a hearty soup? Simply add a bit more strained or canned tomatoes and a splash (1/3 cup) of vegetable or chicken stock. Serve with a spoonful of sour cream and some shredded cheese if you wish.
Try out these recipes with beans on Food Republic: