Name: Jacket potatoes with home-baked beans
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: British
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

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Jacket potatoes with home-baked beans

Jacket potatoes with home-baked beans

Silvana Franco

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

A star rating of 4.1 out of 5.20 ratingsRate

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Cold nights require comfort food, and there's no better than jacket potatoes - give yours a health boost with home-baked beans

Healthy

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Quick chilli

A star rating of 4.6 out of 5.91 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal237
fat4g
saturates0g
carbs45g
sugars5g
fibre8g
protein8g
salt0.19g

low

Method

step 1

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.
step 2

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.
step 3

Split open the potatoes and spoon in the beans. Scatter with chives and serve.

RECIPE TIPS

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.

Recipe from Good Food magazine, March 2011

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A star rating of 4.1 out of 5.20 ratings

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