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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Posh fare for poor students. Healthy, filling, fibrous, and, most importantly, DIRT CHEAP. Ingredients:
1 (16 ounce) can vegetarian baked beans, in tomato sauce |
4 slices whole wheat bread |
1/2 small onion, diced fine |
1 teaspoon minced garlic or 1/4 teaspoon garlic powder |
1 teaspoon peanut oil |
2 tablespoons tomato paste or 2 tablespoons prepared ketchup |
2 tablespoons vinegar |
1 dash worcestershire sauce or 1 dash tabasco sauce or 1 dash soy sauce |
Directions:
1. Sauté the onion and garlic in the peanut oil for 1 minute.
2. Add the tomato paste, continuing to sauté.
3. Add the vinegar, mix thoroughly, add the tin of beans. Reduce heat and allow to simmer.
4. Toast the bread to crispy while it simmers.
5. Check taste of beans, season to taste.
6. Allocate about 3/4 cup of beans per 2 slices of toast. This yields enough for 2-3 lunches, since the beans keep for a few days.
7. For vegetarian do not use the Worcestershire sauce or find a vegetarian version.
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