BEYOND BEANS

BEYOND BEANS
A SELECTION OF QUICK, EASY RECIPES.
To relieve the boredom of beans on toast and frozen pizzas, I’ve
put together a selection of easy recipes for you to try out over
the next couple of months.
Get in the kitchen with a couple of your mates and have a crack
at these. All the ingredients are available at the campus stores so ditch the frozen stuff and give it a go!
A quick word of warning: cooking is the leading cause of home
fires, so below are a few tips to keep you safe whilst turning out
your gastronomic delight!
With your help we can all go beyond beans!
Enjoy!
CONTENTS
Easy Tips
Vegetable stir-fry with noodles
Pitta pocket filled with mexican vegetable
Spaghetti bolognaise
Sausage & bean hotpot
Tuna & pasta bake
Vegetable chilli
Enchiladas of chicken
Salmon & potato pie
Chicken jalfrezi & basmati rice
VEGETABLE STIR-FRY WITH NOODLES
INGREDIENTS
1 bottle stir-fry sauce
1 pack chinese straight to wok vegetables
1 pack sharwoods noodles
METHOD
1. Cook two blocks of noodles from the pack in boiling water as per
manufacturer’s instructions.
2. Drain in a colander and keep to one side.
3. Heat up the wok, add the stir fry sauce and vegetables and mix well
over a high heat.
4. Mix in the noodles well then tip out onto plates.
PITTA POCKET FILLED WITH
MEXICAN VEGETABLES
INGREDIENTS
1 packet of 6 pitta breads
1 lettuce
1 packet straight to wok veg
1 onion
1 jar old el paso sauce
METHOD
1. Slit the pitta breads to form a pocket.
2. Shred the lettuce and fill into pocket.
3. Stir-Fry the vegetables and mix in the mexican pepper sauce.
4. Remove the vegetables from heat and spoon into the lettuce-filled
pitta pocket.
5. Serve with sour cream or yoghurt if the pepper sauce is too spicy.
SPAGHETTI BOLOGNAISE
INGREDIENTS
500g mince
1 packet spaghetti
1 jar dolmio bolognaise sauce
METHOD
1. Boil the spaghetti in a pan with plenty of water for approx.15-20
minutes.
2. Heat the mince in a pan so that the fat comes out of the meat
and the meat browns lightly.
3. Pour the excess fat off the meat, add the dolmio bolognaise
sauce and cook for a further 15 minutes.
4. Drain the spaghetti serve in pasta bowls and top with the
bolognaise sauce.
SAUSAGE & BEAN HOTPOT
INGREDIENTS
1 packet sausages
1 tin baked beans
1 tin kidney beans
1 tin potatoes
1 onion
METHOD
1. Fry or grill the sausages to colour them then remove from heat.
2. Slice the onion and fry but do not allow to brown, drain off the oil.
3. Mix the beans together with the onions and sausages (sausages
may be cut into smaller pieces if desired).
4. Pour into an ovenproof dish (as a variation chopped peppers or
chillies may be added to the beans).
5. Slice the potatoes and layer on top of the beans and sausages.
6. Bake in the oven for approx 15-20 minutes.
TUNA & PASTA BAKE
INGREDIENTS
1 tin john west tuna chunks in brine
1 packet parsley sauce mix
1 packet conchiglie pasta shells
50gm grated cheese
METHOD
1. Measure out the pasta, approx 1 mug full per person.
2. Boil the pasta shells in plenty of water until soft.
3. Make up parsley sauce as per the manufacturer’s instructions.
4. Remove from the heat, drain the tuna and gently mix into the
sauce.
5. Add the drained pasta shells and pour into an ovenproof dish.
6. Top with some grated cheese and bake in an oven for 15 - 20
minutes.
VEGETABLE CHILLI
INGREDIENTS
1 tin vegetable chilli
1 packet whole wheat fusilli pasta
METHOD
1. Allow 2 mugs of pasta per serving, cook in plenty of boiling
water, usually takes between 15 and 20 minutes.
2. Heat up the chilli in a non-metal container in the microwave or
heat through in a saucepan as per instructions on the can.
3. Drain the cooked pasta and spoon into pasta bowls, top with the
vegetable chilli and serve.
4. Accompany with nachos.
ENCHILADAS OF CHICKEN
INGREDIENTS
1 pack tortillas
1 bottle enchiladas sauce
3 chicken breasts
2 peppers
1 onion
METHOD
1. To make eight enchiladas: cut the peppers into strips. peel the
onion and slice.
2. Cut the chicken breast into pieces.
3. Put the chicken, peppers and onion into a saucepan with the
enchiladas sauce and heat through until the chicken is cooked.
4. Lay out the tortillas, fill with the chicken mixture and roll up.
5. Serve with a side salad.
SALMON & POTATO PIE
INGREDIENTS
1 tin salmon
1 packet smash
1 packet parsley sauce mix
METHOD
1. Make up the smash as per the instructions on the packet.
2. Make up the parsley sauce as per the instructions on packet.
3. Mix the salmon into the sauce and spoon into an ovenproof dish.
4. Spread the mashed potato over the top of the salmon and mark
with a fork.
5. Bake in an oven for 15 - 20 minutes until the top of the potato
browns lightly.
6. Serve with some garden peas.
CHICKEN JALFREZI
INGREDIENTS
3 chicken breasts
1 jar sharwoods jalfrezi sauce
basmati rice
METHOD
1. Measure the rice into a saucepan allowing one cup of rice per
person, then two cups of water per cup of rice
2. Bring to the boil and simmer.
3. Cut the chicken breasts into dice.
4. Heat some oil in a frying pan, add the chicken and cook through.
5. Pour off any excess oil and add the jalfrezi sauce, stir in well.
6. When the rice is cooked, usually when all the water has been
absorbed by the rice, remove from heat and serve onto plates.
7. Spoon the chicken jalfrezi onto the rice and serve.