Beany Jacket Potatoes
Prep time - 10 minutes
Serves - 6
Cook time - 90 minutes
Difficulty - Easy
Ingredients
6 large jacket potatoes
1 tbsp olive oil, plus extra for rubbing
7 tbsp Castle Dairies butter
1 garlic clove, chopped
1 red onion, thickly sliced
1 tsp crushed chilli
400g can of cannellini beans, drained and rinsed
400g can of kidney beans, drained and rinsed
400g can of borlotti beans, drained and rinsed
2 tbsp tomato puree
150ml water
2 tbsp chopped flat leaf parsley
Equipment
Tin foil
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. Cut out six pieces of tin foil, big enough to wrap the potatoes in. Pierce the potatoes with a skewer or fork, then rub olive oil into the skins of the potatoes and wrap each in a piece of tin foil. Place on a baking tray and bake for 1hr.
In a large saucepan, add the olive oil and 1 tbsp of butter, then heat until melted. Add the garlic and onion, and sauté for 10 mins.
Add the chilli and cook for 2 mins, then stir in tomato puree, cannellini beans, kidney beans and borlotti beans. Add the water and bring to the boil, then simmer for 10 mins. Stir in the parsley.
Remove the potatoes from the foil, place on a plate and cut open. Add 1 tbsp of butter to each potato and serve with the beans, garnished with parsley.
