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- Jacket Potatoes with Beans
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PrintJACKET POTATOES WITH BEANS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and scrub the potatoes and prick several times with a fork.
- Place in the oven and cook for 1- 1 ¼ hours or until the potatoes feel soft when gently squeezed.About 20 minutes before the end of cooking time, prepare the topping.
- Heat the ghee or oil in a saucepan, add the onion and cook gently for 5 minutes, stirring frequently.
- Add the garlic, turmeric, cumin seeds and curry paste and cook gently for 1 minute.
- Stir in the tomatoes, black -eye beans and red kidney beans, lemon juice, tomato puree (paste), water and chopped mint.
- Season with salt and pepper, then cover and cook gently for 10 minutes, stirring frequently.
- When the potatoes are cooked, cut them in half and mash the flesh lightly with a fork.
- Spoon the prepared bean mixture on top, garnish with mint or coriander sprigs and serve with a dish of natural yogurt.
INGREDIENTS
- 6 large potatoes(for baking)
- 4 tablespoon Cooking oil
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 teaspoon ground turmeric
- 1 tablespoon cumin seeds
- 2 tablespoon mild or medium curry paste
- 350 grams cherry tomatoes
- 425 grams can red black-eye beans, drained and rinsed
- 425 grams can red kidney beans, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoon tomato puree(paste)
- 150 ml water
- 2 tablespoon chopped fresh mint or coriander
- Salt and freshly ground black pepper
- Natural yogurt, to serve
- Mint sprigs, to garnish
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