Quick Spaghetti with Baked Beans and Leeks
February 10th, 2009 by Margot
INGREDIENTS
2 x 415-420g tins of baked beans
750g wholemeal spaghetti
boiling water to cook spaghetti
sea salt
10 tbs tomato puree
2 tbs garlic puree
2-3 leeks – about 500g (cut in half lengthwise, washed, sliced)
2-3 tbs Carotino or olive oil
1 cup hot water for sauce
black peppercorns
hot sauce - optionally
150g mature Cheddar (grated)
METHOD
Cook spaghetti in salted water, drain. In meantime fry sliced leeks on oil in a large frying pan or wok. Add tomato puree, garlic puree, baked beans and hot water. Season with salt and optionally hot sauce. Share pasta to the plates, top with baked beans sauce, sprinkle with grated Cheddar, freshly ground pepper.
Serve 6 people.
- Serve some cherry tomatoes or fresh salad on a side.
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February 10th, 2009 at 22:51
I never tasted this. This is a good way to eat the protein while serving pasta.
February 12th, 2009 at 05:11
I love your idea of the whole wheat pasta with the baked beans. A really saucy dish yum!!
February 13th, 2009 at 00:49
Are the baked beans the sweet kind? This looks interesting…
February 13th, 2009 at 03:26
I never would’ve thought of that – it sounds delicious! Too bad I don’t have more access to baked beans over here in Japan…I love them.
February 13th, 2009 at 10:53
Nice take on baked beans! Not just intended for toast then?
Cheers
David
February 13th, 2009 at 14:24
Margo, I’ve seen beans and pasta dishes before, but have never tried it; I think my vegetarian daughter would love this!
February 13th, 2009 at 19:44
I’ve never tried using beans this way before how interesting. I would love this
Rosie x