Jacket Potatoes with Chilli Beans
Ingredients
Jacket potatoes
- large potatoes (baking potatoes preferably, 1 per person plus extra for seconds)
- oil
- salt
- butter
Chilli beans
- 1 can of Adzuki beans (kidney/mixed beans also work)
- 2 tbsp oil
- 2 small onions, diced
- 4 cloves of garlic, sliced
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp chilli powder (this is fairly spicy, if you don't want heat leave this out)
- 1 tsp paprika
- 1 tsp curry powder
- 1 can chopped tomatoes
- 100g soft (cream) 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, then uncover and bake for another 20 minutes to allow skin to crisp up.
Heat 2 tablespoons of oil in a pan and add the diced onions, garlic and salt, then sauté until soft.
Add the spices and sauté for a few minutes to remove the rawness, adding a splash of water if the spices seem dry.
Add the canned tomatoes and cook for 5 minutes, then mash the tomato chunks. Add the beans and simmer over low heat for 10 minutes until soft and hot all the way through. Lastly, add the soft cheese and stir through until melted.
Serve your chilli beans on top of buttered jacket potatoes and sprinkle with chopped chives or spring onions.
Tips
This meal is comforting and easy to make.
You can add various toppings like tuna and sweetcorn, baked beans, or cheese for more variety.
