This speedy supper is on the table in less than 20 minutes. As the smoked gammon and stock are salty, reduced-salt baked beans are best for this recipe. And you may like to boost the flavours further with a sprinkle of dried mixed herbs, fennel seeds or chilli flakes.
Prep time: 5 minutes
Cook time: 12-15 minutes
1 tbsp olive oil
200g smoked gammon steak, cut into small cubes
1 x 400g tin reduced-salt baked beans
200ml chicken stock
6 pieces sun-blush tomato, chopped
4 spring onions, thinly sliced
Finely grated parmesan, to serve
Cook the pasta in a large pan of boiling, lightly salted water for 5 minutes, and then drain.
Meanwhile, heat the oil in a separate saucepan and cook the gammon for 5 minutes until golden and cooked through.
Add the beans, chicken stock, chopped tomatoes and drained pasta to the pan and cook gently together for 5-8 minutes until the pasta is tender. Season to taste.
Stir in the spring onions, and then divide between two bowls and scatter with parmesan.