1 small (1/3 size) tin of baked beans
1 small (1/2 size) tin of kidney beans
1 tin of chopped tomatoes
Frozen sweetcorn
3 handfuls of pasta (fusilli)
1 chicken oxo cube
lea & perrins
garlic Italian seasoning
Cajun seasoning
Chop the sausages into large rounds. Fry them up until they are starting to brown.
Add the contents of the three cans. Don't drain the beans first; the goop makes a good saucy consistency.
Add a generous shake of the two spices, crumble the oxo cube directly into the pan, and give a good splash of Worcestershire.
Stir and cook for a minute.
Add half a pint of water and the pasta. Bring to the boil and simmer until the pasta is cooked. NB: it will take longer than it says on the packet.
5 mins before it's ready add the sweetcorn - amount to taste.
Serves 2.
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