Super quick and easy beef and bean spaghetti

About
This recipe does not bother with complex cooking methods. It's a quick and tasty fix when you don't feel like chopping veggies for days or fussing about infusing complex flavours. It becomes incredibly easy if you keep previously boiled beef in your freezer.

1. About 400 g of cooked beef (simply boiled in plain water will do)
2. 400 g of uncooked spaghetti
3. 1 can of baked beans (410 g)
4. 1 onion and 4 garlic cloves, all chopped
5. The greens of a green onion, chopped (or simply snip them with scissors)
6. Vegetable oil
7. Salt

1. Shred your beef using kitchen scissors. If you don't have the patience, use a food processor instead.
2. Fry your onions and garlic in the vegetable oil until they begin to sweat.
3. Add the shredded beef and fry for a few seconds. Thereafter, add the baked beans. Mix everything and cook for a few minutes. Add salt to taste.
4. Switch off the stove when the stew begins simmering and remove from the heat.
5. Cook your spaghetti as per packaging instructions before mixing with the beef/ bean stew.
6. Just before serving, sprinkle some green onion on top.

Tips
• You can save a little of the pasta water to add into the stew if it becomes too thick.
• Go with good quality baked beans for a better taste experience—no artificial preservatives, colouring, or flavour enhancers.
• Though the greens of a green onion are mild in flavour, if you don't like the flavour of raw onion skip the green onion.
• You can also pair this stew with rice.