Baked Beans, love em. But let’s aim a bit higher shall we can call it a ‘cassoulet’? ‘Meat and beans’ is the definition loosely, and I have Le Creuset casserole dish so it even looks the part more importantly. Instant wholesome chic as quick as you can open that can of beanz. Turkish cornershops in particular always have great cooked sausages. So far so good, two ingredients needing a quick knock around in a saucepan and we are ready to go.  This is actually the second time I made this as it was so good the first time I forgot to take photos before had finished it all, this time decided to make it slightly more wholesome and use a can of mixed beans and passata instead of baked beans, but having had both can conclude baked beans work just as well, and will always always be available in any cornershop, even one that does not look like it even does food, and might be more of a newsagent.

We will however make some very simple additions and effort to the basic baked beans and sausage combo and start off with frying a chopped red onion, adding chopped sausage, mushroom, garlic….smells good.

Next secret ingredient is CURRY POWDER. Everyone has an old jar of this sitting on a backshelf, and it is perfect with baked beans. In fact you can get curried beans readymade along with several other varieties in most cornershops. So just tip a generous load over the whole thing, stir in and leave to simmer for a bit.

Whilst this is finishing off I decided to serve with bulgar which is super easy to make, just add water and simmer for 20 minutes. It is also tastier than a lot of rice, more nutty, and has a chunkier texture. I also cut up a courgette with some oil and butter and salt to go with finished dish.

Finished BBC! Delicious!