Many years ago, there was a microwave in the small kitchen area that we had at work. Early days so it was quite low power but it did work. So I started to make Spud and Beans for my workday lunch.
The office was quite close to a supermarket that sold loose potatoes suitable for baking plus the small cans of beans which made it perfect for 1. About ten minutes to head out to get them then 20 minutes to cook. Add in ten minutes to eat and five more to clean up. I still have 15 minutes of my lunch break left to read the job ads in the trade press 🙂
These days, I just move from my home office into my kitchen if I feel like making it. Plus microwave power has increased so it takes half the time to cook compared with before.
Preparation Time: 10 minutes
- 1 large Baking Potato
- 1 400g/14oz can Baked Beans
- Wash and dry the potato then check for any blemishes. If any are found then cut them away.
- Use either a regular fork or a small kitchen knife to prick the potato skin all over.
- Put into the microwave and cook on full for 5 minutes. A metal skewer is useful at this point as poking it through the potato will show if it is cooked. Take from the microwave and put onto a chopping board
- Empty the can of beans into a microwaveable bowl. Cover then cook for 3-4 minutes.
- Cut the cooked potato in half and put each piece onto a separate plate. Put on one side to leave room for the beans.
- Take the the beans from the microwave and divide between the two plates.
- Sprinkle on salt and pepper to taste then lunch is ready to serve.
This can easily be turned into a dinner by adding a pie or sausage roll. Add some sliced bread too because that can mop up any leftover sauce from the beans.