Wednesday, 19 December 2007

Garlic Baked Beans

Garlic Baked Beans

3 Tbsp oil
4 garlic cloves
1/4 tsp salt
1 heaped tsp beef style Massel stock
1/2 cup red lentils
1 can baked beans
Boiling water, about 2-3 cups

Chop garlic finely on the salt, add to oil and sauté. Add stock powder and fry briefly then pour in boiling water, lentils and baked beans. Bring to the boil, stirring to avoid sticking, then reduce to a simmer and cover until the lentils are mushy. Add more water if needed, or thicken with cornflour once cooked if too wet.

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