Jacket potatoes with home-baked beans
Jacket potatoes with home-baked beans
Cold nights require comfort food, and there's no better than jacket potatoes - give yours a health boost with home-baked beans
- Prep: 10 mins
Cook: 1 hrs 30 mins - Serves 4
- Easy
Ingredients
- 4 baking potatoes
- 1 tbsp sunflower oil
- 1 carrot, diced
- 1 celery stalk, diced
- 400g can haricot beans, drained
- 2 tomatoes, chopped
- 1 tsp paprika - choose sweet or hot depending on taste
- 1 tsp Worcestershire sauce
- 2 tbsp chopped chives, to serve
Get ahead
The beans are great for making ahead
and reheating in the microwave – spoon
onto granary toast for a super-quick supper.
Kids will love these Cowboy beans – as
they’re known in the US – with a handful
of cheddar stirred through.
Method
-
Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.
-
After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
-
Split open the potatoes and spoon in the beans. Scatter with chives and serve.
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