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Jacket spuds & homemade beans
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Total Time:
1 hour 5 minutes
Ingredients:
  • 4 large Maris Piper potatoes
  • 1 red pepper
  • 1 bunch of spring onions
  • 1 head of broccoli (375g)
  • 1 heaped teaspoon smoked paprika
  • 2 x 400 g tins of cannellini beans
  • 1 x 400 g tin of plum tomatoes
  • 80 g Cheddar cheese
  • 1 x 80 g bag of watercress, spinach & rocket
  • extra virgin olive oil optional
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Wash and scrub 4 large potatoes, ensuring they are dry for crispy skin. Rub each potato with 1 tablespoon of olive oil, season with sea salt, and prick them with a fork. Bake directly on oven shelves for 1 hour (adjust if potatoes are large) until crispy outside and soft inside. Meanwhile, deseed 1 red pepper and trim 1 bunch of spring onions, then finely chop. Prep 1 head of broccoli by chopping the stalk and slicing the head into florets. In a casserole pan, heat 1 tablespoon of olive oil, cook pepper, spring onion, and broccoli stalk until softened. Add 1 heaped teaspoon of smoked paprika, cook for 1 minute, then add 2 x 400g tins of cannellini beans and 1 x 400g tin of plum tomatoes with their juices and water. Season, bake for 30 minutes. Coat broccoli florets in 1 tablespoon of olive oil, add to the beans for the last 10 minutes. Sprinkle 80g of cheese on top after baking. Serve with 1 x 80g bag of watercress, spinach & rocket dressed in extra virgin olive oil, alongside the beans and potatoes. Enjoy!

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