Crispy Jacket Potatoes with Home-Made Baked Beans

26 Jul

This is a super easy recipe that uses store cupboard ingredients. The beans in the recipe are a great source of protein and it is a nice light dish if served with a refreshing salad for a long summers evening. The type of beans can be varied to your liking and also you can use nearly any vegetables. This means it can be suited to anyone’s taste.

Crispy Jacket Potatoes with Home-Made Baked Beans ( serves 4)

4 baking potatoes

4 tbsp rapeseed/olive oil

1 tsp salt

1 carrot, diced

1/2 courgette, diced

1 onion, diced

2 tomatoes, diced

1 can mixed beans/ haricot beans

1 tsp sweet paprika

1 tsp dried chives

100ml water

2 tbsp Worcestershire sauce

grated cheddar cheese and green salad, to serve

  • Preheat the oven to 200ºc/ 390ºf.
  • Wash and dry the potatoes and prick them all over with a fork. Rub 2 1/2 tbsp olive oil and the salt over the potatoes and bake them in an oven for  1-1 1/2hrs until soft when squeezed.
  • For the beans, heat 1 1/2tbsp olive oil in a pot and ad the carrot, courgette and onion and cook for 5-10mins until softened then add the tomatoes, beans and paprika and cook until the tomatoes are soft and pulpy.
  • Stir in the water, worcestershire sauce and chives  and cook for 5mins then cover and keep warm.
  • Split open the jacket potatoes and spoon the beans over the middle, scatter with extra chives. Serve with grated cheddar cheese and green salad.
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