Tuesday, 23 May 2017

Hipster Baked Beans and Chips

Tom called this meal 'hipster sausages, chips and beans' which made me eye roll at myself for being such a stereotype. To be fair, the sausages were veggie ones from a packet and it was all so so easy but the meal did resemble something likely to be served in tiny enamel buckets in a wannabe London eatery. Part of me is proud and you know what? It tasted GOOD and was so simple. So here are the recipes for hipster baked beans and sweet potato chips: 


For the sweet potato chips you'll need:

At least one sweet potato each (we had three between the two of us)
Paprika
Salt
Pepper
Olive Oil

Scrub the sweet potato and chop into quarters. Don't peel them or you'll be losing a lot of the goodness and all the crispy bits. Use a crinkle cutter (if you have one it's much more fun and I swear they're crispier) to cut the sweet potatoes into batons.
Pile onto a baking tray and drizzle with olive oil and sprinkle with lots of paprika, salt and pepper. Toss to coat them all and spread out on a baking tray or two. You'll need to spread them in a single layer so that they are not touching one another. This way they should crisp up a little more.
Place into a 180C oven for about half an hour or until a little brown and crispy at the edges.

Meanwhile, to make the beans you'll need:

Tin of butter beans (to serve two generously)
1 red onion (did you know these have more antioxidants than white onions?)
1 fat clove of garlic
Tin chopped tomatoes
1 tsp Bouillon powder
1 tsp Sugar
Pepper

Chop the onion finely and add to a hot pan. Crush the garlic and add, taking care not to let it catch on the bottom of the pan. Add a splash of water if you need to. You can add paprika at this point if you want your beans to be a little richer but because I used a lot of paprika on my chips I didn't think II needed it.
When the onions have turned translucent, toss in your tin of chopped tomatoes, about a teaspoon of bouillon powder, a teaspoon of sugar and a generous grind of black pepper. Let the mixture simmer for five minutes while you check your chips aren't burning.
Drain the butter beans and give them a rinse. When the tomatoes have reduced a little, throw in the butter beans and stir to coat. Leave on a low heat to blip away while your chips brown.

We found that these two recipes were perfect with a pile of peas, veggie sausages and ketchup, eaten in front of the tv on your lap.

Do you make your own alternative versions of classic comfort foods? Anyone got any good recipes for veggie sausages? I'd like to have a go at making my own from scratch so I'd love to hear...

Hx







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1 comment

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