Chilli Beans and Jacket Potatoes
Ingredients
Jacket potatoes
- large baking potatoes (1 per person)
- oil
- salt
Chilli beans
- 1 can of Adzuki beans
- 2 tablespoons oil
- 2 small onions
- 4 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 can chopped tomatoes
- 100 grams soft cheese
Preparation
Preheat your oven to gas mark 7 (220°C/425°F). Pierce your potatoes all over with a fork, wash and pat them dry with kitchen paper. Place on baking tray, drizzle with oil and sprinkle with salt. Cover tray with foil and bake covered for 1 hour, turning halfway, and uncovered for 20 minutes to allow skin to crisp up.
Heat 2 tablespoons oil in a pan and add the diced onions, garlic and salt, saute until soft. Add the spices and saute for a few minutes to remove the rawness, add a splash of water if the spices seem dry.
Add the canned tomatoes, cook for 5 minutes. Add the beans followed by the soft cheese and stir through, leave to simmer over a low heat for 10 minutes till the beans are soft and hot all the way through.
Serve your Chilli Beans on top of buttered jacket potatoes and sprinkle with chopped chives or spring onions.
Notes
This recipe is ideal for meat-free meals and can be customized with various toppings such as chives or spring onions.
