Better-than-baked beans with spicy wedges

Ingredients

• 1 tsp oil 
• 1  onion halved thinly sliced
• 2  rashers streaky bacon cut into large pieces
• 1 tsp sugar 
• 400 g tomatoes chopped canned
• 200 ml stock from a cube 
• 410 g haricot beans in water canned
• 1 tbsp flour plain white ( or self-raising)
• 0.5 tsp mild chilli powder 
• 1 tsp herb mixed dried
• 2  baking potatoes cut into 8 wedges
• 2 tsp oil 

Equipment

• frying pan
• oven

Directions

1. Heat oven to 200C/fan 180C/gas
2. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
3. Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins.
4. Add the beans, then simmer for another 5 mins until the sauce has thickened.
5. Serve with the wedges.