Feed your family with this cheap and filling chili bean and potato bake. Recipe thanks to the Healthy Food Guide.
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4 medium potatoes, scrubbed, cut in 1cm slices
1 teaspoon oil
1 onion, chopped
2 cloves garlic, chopped
420g can chilli beans in sauce
420g can baked beans
400g can chopped tomatoes
1/2 teaspoon sugar
1/2 cup cheese, grated
Preheat oven to 200°C.
Place potato slices in a saucepan of cold water and bring to the boil. Ensure slices are not stuck to each other. Boil gently for 4-5 minutes. Potato slices should be beginning to cook but still hold their shape. Drain slices gently and set aside.
While potatoes are cooking, prepare chilli bean filling. In a large pan, heat oil and fry onion and garlic until soft. Add both cans of beans and chopped tomatoes. Mix well and simmer for 5 minutes, stirring frequently.
Spoon a quarter of the bean mixture in the bottom of a 1.5-litre ovenproof dish. Arrange a third of potato slices in a layer over bean mixture. Continue to layer, alternating bean mixture with potato and finishing with a bean layer. Top with grated cheese.
Bake in preheated oven for 30 minutes. After 15 minutes, remove dish from oven and prick surface deeply all over with a fork. This allows heat and sauce to circulate through dish. Return to oven for remaining 15 minutes. Serve with crisp green salad when in season or steamed vegetables.