Homemade Smoky Baked Bean Jacket Potatoes

20mins Prep time

1mins Cook time

4 Serves

You'll need:

BBQ Sauce with Smoked Paprika

£4.30

Tomato Ketchup with Sundried Tomatoes

£4.30

For the jacket potatoes:
4 Jacket potatoes
1 Tbsp Olive oil
1 Tsp Flaky sea salt

For the smoky baked beans:
40g Bay’s Kitchen Tomato Ketchup with Sundried Tomatoes
40g Bay’s Kitchen BBQ Sauce with Smoked Paprika
1x 400g Tin cannellini beans, drained and rinsed
250g Celeriac, peeled and finely chopped
4 Spring onions, green tops only, finely chopped
3 Tbsp Tamari
2 Tbsp Garlic-infused oil
1 Tbsp Red wine vinegar
1 Tsp Cocoa powder
1 Lime

To serve:
150g Sour cream
100g Strong cheddar cheese
Small bunch coriander, leaves picked
Extra lime wedges

Preheat the oven to 220°C, 200°C fan. Rub the potatoes all over with olive oil and salt and pierce the skins a few times with a fork. Place the potatoes directly onto the rack in the oven and bake for 1 hour, or until the skin is golden and crisp and the inside fluffy.
To make the smoky baked beans, add the garlic-infused oil to a large saucepan and place over a medium heat. When hot and glossy, add in the celeriac and a large pinch of salt. Sautee for 10 minutes, or until the veg has softened.
Stir through the spring onion tops and cook for a further minute, then add in Bay’s Kitchen Tomato Ketchup with Sundried Tomatoes ketchup, Bay’s Kitchen BBQ Sauce with Smoked Paprika and the tamari. Cook, continuing to stir, for another 2-3 minutes, then add in the cannellini beans, 150ml water, red wine vinegar and cocoa powder.
Bring everything to a simmer and cook for a further 10 minutes, or until the sauce has thickened and turned glossy. Stir through the juice of 1 lime, then check the seasoning and adjust as needed, adding more hot water if the sauce is too thick.
Cut a cross in the top of each jacket potato and serve with a big spoonful of smoky beans, a dollop of sour cream, a handful of cheddar, a sprinkle of coriander and some extra lime wedges.

Emma Hatcher

Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).

Stir, Simmer & Serve

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