Beans Means Business

Beany Cheese Crunch is a wintry one pot wonder. It's quick and easy to make, tastes great and is fabulous for lunchtime leftovers. The recipe can be easily altered to use whatever meat or tins you have in the kitchen but here's my favourite recipe:



Ingredients (serves four or two with leftovers):
- 2 thin frying steaks, chopped
- 2 tins chopped tomatoes
- 1 large white onion, chopped
- 2 celery sticks, chopped
- 1 clove garlic, chopped
- 500ml stock (vetegable or beef)
- 50g cheese, grated
- 2 slices of brown bread, toasted and grated (ends if possible)
- generous glug of oil
- salt and pepper
- 1 tin kidney beans
- 1 tin butter beans
- 1 tin chickpeas

Directions:
- In a large pot, heat the oil. Fry the onions, garlic and celery for a few minutes on a medium heat, until they begin to soften.
- Add the beef and cook for a few minutes until brown. If the pot has a lid, leave it on as much as possible to stop everything drying out.
- Add the tomatoes, stock, kidney beans, butter beans and chickpeas. Bring to the boil then simmer for 20 minutes.
- Season to taste.
- Transfer the casserole to a wide roasting dish or, if possible, individual pie dishes. Sprinkle the breadcrumbs and cheese over the dish(es). Grill for a few minutes, allowing the cheese to melt, then serve piping hot.