Why is there always so much month left at the end of the money?

We've been having a tight week this week. But don't get sad about it, we're not; it conjures up thoughts of our university days and living on a pittance. That being said, we won't eat nasty food – we have standards, you know!

So as the economy is still pretty screwed (well it still seems so to me) I thought I'd post up a recipe to turn a value can of baked beans into something wonderful, with little more than some readily available spices.

Curried Beans
(serves two)

The first thing to say about this recipe is that you must use a cheap can of beans because they have a very thin sauce and with the spices you're going to be putting in this it's going to thicken up a great deal. The second thing to say is, what follows represents the ideal recipe but don't worry if you don't have everything in stock. So long as you have the curry powder and the beans you're good to go.

Ingredients:

1 can of value baked beans
1 tablespoon of oil
½ tsp of black mustard seeds
½ tsp of cumin seeds
¼ tsp of turmeric
A pinch of asafoetida powder (hing)
½ tsp of red chilli powder
2 tsp of Madras curry powder (or whatever else is to hand)

Optional

Chopped coriander leaves (cilantro)

Method

Heat the oil in a saucepan and test for readiness by dropping a mustard seed in. It should pop at once.

Fry the mustard seeds, cumin, hing and turmeric for a minute, making sure not to burn them and then take the pan off the heat immediately so it will cool down. If you don't do this and add the beans right away you will get a violent reaction as they hit the hot fat.

When the pan has cooled enough, pour in the tin of baked beans. Then stir in the chilli and curry powder then heat the beans as normal.

Add the optional coriander leaves just before serving.

Enjoy.