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Jacket potatoes with home-baked beans
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
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.
About
Chef - Wafi - Admin
