Prep tiempo: 10 mins

Serves: 3

 

• 1 substantial onion
• 2 tsp oil
• 1 garlic clove
• 1 can of kidney beans
• 1 can of chickpeas
• Half a can of baked beans
• 1 tin of chopped tomatoes
• 2 veg stock cubes
• Mucho chilli powder
• Mountains of grated cheese
• ‘Cooking wine’...

 

THE TASTY BIT

1. Chop the garlic and onion as finely as you dare. (Maybe hold off on the ‘cooking wine’ until the sharp stuff is out of the way.)

2. Douse in oil and cook in a grande microwaveable bowl for 1 min, give or take 20 seconds.

3. Grate a generous portion of cheese. Try a little wine while you wait.

4. Crumble the stock cube in and then pour in the (drained) kidney and chickpeas. Stir. Pour yourself another glass.

5. Stir in the tomatoes after draining about a quarter of the juice.

6. Add ample chilli powder and pop the mixture back inside the micro for 7 mins, stirring once about halfway through.

7. Once steaming hot, serve in bowls, sprinkled with cheese.

ON THE SIDE

If you’ve got time, try it with rice.

1 mugful serves 1 person

1. Pour the desired portion size into a bowl and cover with boiling water.

2. Pop it in the microwave for 5 mins . If the rice has soaked up all the water, and is tender to the taste, you’re good to go!

KEEP IT SPICY

Next time, splash out on kidney beans in a spicy sauce to hot up your November. (Positive effects on love-life not guaranteed.)

Why stop there? Start planning tomorrow night's microwaveable dinner: paella, Cottage Pie or just chocolate cake?