I don’t know how on earth it happened, but without ever intending to buy a single tin of kidney beans in chilli sauce I seemed to have 2 in my cupboard. I think both times I picked them up in a rush thinking they were plain kidney beans. They’d both been sat there for ages annoying me pretending to be plain kidney beans when I needed them.
So I was delighted when flicking through an old vegetarian magazine to find this recipe which needed 2 tins of kidney beans in chilli sauce. It was extremely simple but took ages because it needed an hour in the oven after assembly. Sometimes it’s quicker to make something fancy on the stove than bung something in the oven..
Anyway, this was basically some fried onions and chopped vegan sausages (Taifun are my favourite). Then you add the 2 tins of beans, some wholegrain mustard and stock, and top with sliced potatoes dotted with vegan margarine. Cover with tin foil and bake in the oven for an hour. Then remove the foil, dot with a touch more marg and some mustard and grill for 5 minutes.
This was a tasty dish and I’d definitely do another variation on it. I especially liked the mustard potatoes on the top but I’d make my own sauce for the beans another time. I served it with some simple steamed greens. It was a nice autumnal dish and I’m so glad to get those 2 annoying tins out of my cupboard!!