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Jacket potatoes with home-baked beans |
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| Serves 4 |
Prep 10 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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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
grated cheese, to serve (optional)
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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. You can
reduce the time by covering with wet kitchen roll and
microwaving for 10 minutes, then baking in the oven for 45
minutes - 1h.
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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.
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Split open the potatoes and
spoon in the beans. Scatter with chives and grated cheese,
if you like.
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DAILY
DINNERS 
