This recipe was prompted by DrG's minimal beans and tomatoes dish a while back. Things kind of got carried away, though... It's pretty simple to make, hard to get wrong and, apart from the simmering time, quick and easy to prep/cook.
Ingredients300g beansTrim and chop to halves or thirds - you can leave them long if you want but everyone I tried this on preferred them short. 300g is a rough measure - that's the size of the bag at the local supermarket, but I've also used 2x250g and no-one complained!
3x 400ml Chopped tomatoes + garlicUse tinned or whatever you can get or prefer. Use of don't use garlic - I think it improves matters, but your choice. You can throw actual garlic in with the onions if you want; our local shop just happens to have tomatoes with garlic already mixed, and I'm lazy. If you use straight canned tomatoes you might want to add a teaspoon of sugar to take the edge off.
2 onions, medium to largeOh, go on, make them large. There's a lot of beans, a lot of tomatoes, you need a lot of these too. Simples.
Chop, dice, slice as you prefer.
Eggs, 1 per servingWe usually go with two eggs (one each) and the rest of the beans lasts a couple or three days. For more mouths just add more eggs.
Baked potatoes, 1 per servingEssentially something to put the beans on, and soak up the juice. We like 'em (recipe is elsewhere in this section) but feel free to use sourdough or whatever takes your fancy.
Cheese to tasteA nice mature cheddar, grated, adds something. Mozzarella is fine if strings is the preference - I just find it a bit tasteless.
CondimentsSalt and pepper to taste. You're probably looking at a bit over a teaspoon of salt for this one.