Easiest Way to Prepare Appetizing Baked Potato and Beans

Baked Potato and Beans. Towards the end of the potatoes' cooking time, heat the baked beans in a pan on the stove, until hot. Remove the potatoes from the oven, cut into quarters without cutting the whole way through. Squeeze the outside of each quarter to "pucker up" the flesh.

Try this version with Greek yogurt, cheddar cheese, black beans and green onions. When cooked, the skin should be golden brown and crisp, and the potato should give a little when squeezed. Add a splash of water if it's very dry. You can have Baked Potato and Beans using 12 ingredients and 16 steps. Here is how you cook that.

Ingredients of Baked Potato and Beans

1. Prepare 2 of potatoes.
2. Prepare 160 g of bacon lardons.
3. You need 160 g of tinned chopped tomatoes.
4. You need 130 g of red kidney beans.
5. It's 125 g of butter beans.
6. Prepare 1 of vegetable stock cube.
7. It's 1 tbsp of caster sugar.
8. Prepare 4 of garlic cloves, finely chopped or grated/crushed.
9. It's 2 of shallots, peeled but whole.
10. You need 1 tsp of chipotle paste.
11. You need 1 tsp of cayenne pepper.
12. Prepare 70 g of tomato paste.

Split the potatoes and spoon over the butter beans. This recipe is just as delicious with sweet potatoes in place of russets. The chicken breasts, potatoes and vegetables are seasoned with zesty Italian spices and baked in a single dish for a simple, flavorful and hearty meal that suits your busy schedule. Use a slotted spoon to transfer the potatoes and green beans to a serving dish.

Baked Potato and Beans step by step

1. Pre heat an oven to 200°C fan..
2. 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..
3. Put on a baking tray into the oven for 30mins, then reduce the heat to 170°C to cook for another 60mins..
4. 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..
5. 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..
6. 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..
7. Return the pan to the heat. once the bacon fat is hot, add the shallots and brown them..
8. 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..
9. 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..
10. 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..
11. Cover and cook for 20-25mins, stirring occasionally. add more boiled water if you find it is drying out too much.
12. Meanwhile grate plenty of cheese..
13. Once the potatoes are done. remove from the oven..
14. 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..
15. Slice open the potatoes and use a fork to fluff up the insides..
16. To serve, pour over the beans, cover with grated cheese and sprinkle of the baked kidney beans..

Spoon over the vegetables, and gently fold to mix. While potatoes cook, heat a large nonstick skillet over medium-high heat. Scrub the potatoes and dry well, then prick in several places with a fork. Top a baked potato with BUSH'S® Homestyle Baked Beans, Cheddar cheese and a little sour cream for a meal in minutes. These recipes were created with our gluten-free friends in mind.