Tomato Chilli Beans with Baked Potato
This recipe makes a great week-day lunch. It's hearty and delicious, but also fairly quick and easy to make. The crispy roasted potato pairs really well with the rich and creamy beans, and the peas add a lovely fresh touch. It's our go-to white bean recipe, we're sure you'll love it!
Ingredients
Tomato Chilli Beans
- 1 red onion diced
- 600g cooked white beans drained and rinsed
- 1 can chopped tomatoes
- 2-3 cloves garlic
- 1 tsp chili powder
- 1 cup of fresh basil chopped
- olive oil
- salt & pepper to taste
Baked Potato
- 4 large potatoes
- olive oil
- paprika
- salt and pepper to taste
Instructions
Baked Potato
- Wash and dry the potatoes to remove any dirt or dust
- Using a fork, poke a few holes into the potatoes.
- Place the potatoes on a tray lined with baking paper, and season generously with olive oil, paprika, salt and pepper.
- Bake the potatoes in the oven for about 45 – 60 minutes.
Tomato Chilli Beans
- Fry the onions in a pan with some of the olive oil. After a few minutes, add the garlic and chili powder.
- Once the onions and garlic start to go golden, add the beans and fry together for a moment.
- Add the chopped basil and stir well, then add in the tomatoes. Season with salt and pepper.
- Lower the heat and simmer for 10 – 15 min, stirring occasionally, until some of the liquid has evaporated, leaving a thick sauce.
- Serve with the baked potatoes and a side of peas. We like to serve with some vegan mayo as well!
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