Baked Potato and Beans. Bake the potatoes as per your personal preference- I bake them in the oven for about an hour, until the skins are firm and the centres are soft. Squeeze the outside of each quarter to "pucker up" the flesh. Pour the desired amount of baked beans over the potato and sprinkle with grated cheddar.
Like every child, I loved tinned baked beans when growing up.
They were a real treat and I've never lost the taste for them.
Nowadays I like to make Meanwhile, make the potato cakes.
You can have Baked Potato and Beans using 12 ingredients and 16 steps. Here is how you achieve it.
Ingredients of Baked Potato and Beans
- Prepare 2 of potatoes.
- You need 160 g of bacon lardons.
- You need 160 g of tinned chopped tomatoes.
- You need 130 g of red kidney beans.
- Prepare 125 g of butter beans.
- You need 1 of vegetable stock cube.
- You need 1 tbsp of caster sugar.
- Prepare 4 of garlic cloves, finely chopped or grated/crushed.
- Prepare 2 of shallots, peeled but whole.
- It's 1 tsp of chipotle paste.
- Prepare 1 tsp of cayenne pepper.
- Prepare 70 g of tomato paste.
Mash the boiled potatoes until smooth (or use a potato ricer), add the butter and mix well. Baked potatoes are affordable, easy to prepare and they taste great. This bean and potato bake starts with one of my favourite things in the world - roast potatoes! A lot of potato bakes have layers of thinly sliced potatoes, but this version is much heartier, with big chunks of roasted potato instead.
Baked Potato and Beans instructions
- Pre heat an oven to 200°C fan..
- Create a bed of salt and generously season with pepper. drizzle olive oil over each potato and roll in the salt and pepper bed until each one is generously covered..
- Put on a baking tray into the oven for 30mins, then reduce the heat to 170°C to cook for another 60mins..
- With 30mins remaining on the potatoes. remove the tray from the oven. add a handful of kidney beans to the tray, little drizzle with olive oil and then season with salt. return the tray to the oven for the last 30mins..
- Meanwhile, prepare the chipotle stock. boil a kettle. add 170ml boiled water to the tomato paste, chipotle paste, cayenne pepper and vegetable stock cube. mix well till the stock cube has dissolved..
- Heat a medium size pan with matching lid and add the bacon lardons. brown them until slightly crunchy. once done, remove them from the pan but retain the pain and any juices..
- Return the pan to the heat. once the bacon fat is hot, add the shallots and brown them..
- Once the shallots are browned, add the garlic. cook for no more than 30s as the fat will be very hot and can quickly burn the garlic..
- Once the garlic is lightly browned quickly add the tinned tomatoes and stir well. use this chance to deglaze the base of the pan also..
- Add the bacon and any collected juices back to the pan. stir then add the stock and 1tbsp of sugar. mix well reduce heat and stir in all the beans..
- Cover and cook for 20-25mins, stirring occasionally. add more boiled water if you find it is drying out too much.
- Meanwhile grate plenty of cheese..
- Once the potatoes are done. remove from the oven..
- Using kitchen paper, rub the potatoes to remove as much excess salt as you can. take care as these will be hot so you may wish to use gloves..
- Slice open the potatoes and use a fork to fluff up the insides..
- To serve, pour over the beans, cover with grated cheese and sprinkle of the baked kidney beans..
Just roast the potatoes in a big dish until they're starting to get crispy. Meanwhile, heat the oil in a lidded frying pan over a medium heat. Split each baked potato in half, top with the beans and chard, a squeeze of lemon juice and drizzle over the dressing. This baked chicken with potatoes and green beans is about as easy as it gets! This was a tasty soup but I did not like the texture of the beans with the soup.
