Preparation time: 5 mins
Cooking time: 20 mins
Total cost: £2.24
4 medium potatoes, peeled (30p)
400g/14oz tin chopped tomatoes (30p)
400g/14oz tin haricot beans (35p)
400g/14oz cannellini beans (35p)
1 tbsp tomato puree (4p – 200g 40p)
2 white baton baguettes (90p)
Chop the potatoes into bite-sized pieces and cook in salted water for about 15 minutes.
Meanwhile, drain the haricot and cannellini beans and rinse in cold water. Add to the potatoes after 10 minutes.
Bring back to the boil and cook gently for the remaining five minutes, but try not to overcook the beans. Drain off the water.
Put the potatoes and beans back into the pan, add the chopped tomatoes and puree and heat gently, without letting it boil.
When hot, serve immediately with baguette slices toasted under the grill for a few minutes.
Season or add sauce to taste.
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