Quick chilli
This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
Jacket potatoes with home-baked beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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
- STEP 1
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.
- STEP 2
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.
- STEP 3
Split open the potatoes and spoon in the beans. Scatter with chives and serve.
