This sturdy filling spicy bean bake is ideal on a cold night, it its great flat food, as it’s cheap tasty and meat and non meat eaters alike will enjoy it.
Serves 6

4 medium potatoes scrubbed and cut in 1 cm slices
1 onion chopped
1 tsp oil
2 cloves garlic chopped
1 can chilli beans in sauce- approx 425 g
1 can baked beans- approx 435 g
1 can chopped tomatoes 400 g
½ tsp sugar
90 g grated Edam cheese

Preheat oven to 200°
Place the potato slices in a saucepan of cold water and bring to the boil. Ensure that the slices are not stuck to each other and boil them gently for 4-5 minutes, they should be beginning to cook but still hold their shape (if some break its not a disaster). Drain them gently and set aside.
While the potatoes are cooking prepare the chilli bean filling.
In a large pan, sauté the onion and garlic until soft. Add the chopped tomatoes and both cans of beans. Mix well and simmer vigorously for 5 minutes, stirring frequently. Spoon ¼ of the bean mixture into the bottom of a 1.5 litre oven proof dish. Arrange 1/3 of the potato slices in a layer over the top. Continue to layer the bean sauce and potato in this manner finishing with a layer of bean mixture.
Top with the grated cheese and bake in the preheated oven for 30 minutes, after 15 minutes prick the dish all over with a fork to allow the heat and sauce to circulate and return to the oven for the remaining 15 minutes.
Serve with a crisp green salad when in season or some steamed vegetables.