How To Make Jacket Potatoes with Home-Baked Beans
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 large baking potatoes
- 1 can (400g) of chopped tomatoes
- 1 can (400g) of kidney beans, drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp of tomato paste
- 1 tbsp of brown sugar
- 1 tsp of smoked paprika
- Salt and pepper, to taste
- Olive oil, for drizzling
- Fresh parsley, for garnish
Instructions
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Preheat your oven to 200°C (400°F).
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Scrub the baking potatoes and pierce them with a fork. Place them on a baking sheet and drizzle with olive oil. Bake for 1 hour or until tender.
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In the meantime, heat a bit of olive oil in a saucepan over medium heat. Add the diced onion and minced garlic, and cook until softened.
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Add the chopped tomatoes, kidney beans, tomato paste, brown sugar, smoked paprika, salt, and pepper to the saucepan. Stir well to combine and bring to a simmer. Cook for 20-25 minutes until the sauce has thickened.
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Once the potatoes are cooked, slice them open and fluff the insides with a fork. Spoon the homemade baked beans over the potatoes.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 384kcal
- Total Fat : 3g
- Saturated Fat : 0.4g
- Cholesterol : 0mg
- Sodium : 390mg
- Total Carbohydrates : 82g
- Dietary Fiber : 14g
- Sugar : 13g
- Protein : 14g
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