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Homemade Smoky Baked Bean Jacket Potatoes

Homemade Smoky Baked Bean Jacket Potatoes

Serves

4 Persons

Prep Time

20 Minutes

Cook Time

1 Hour

Low FODMAP

Gluten free icon

Gluten Free

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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

Copyright of Bay’s Kitchen. Please do not reprint without permission.

Low FODMAP Condiments

BBQ Sauce with Smoked PaprikaBBQ Sauce with Smoked Paprika
BBQ Sauce with Smoked Paprika Sale price£3.95
(4.8)
Tomato Ketchup with Sundried TomatoesTomato Ketchup with Sundried Tomatoes
Tomato Ketchup with Sundried Tomatoes Sale price£3.95
(4.9)
Classic Basil Vegan PestoClassic Basil Vegan Pesto
Classic Basil Vegan Pesto Sale price£3.95
(4.8)
Sundried Tomato Vegan PestoSundried Tomato Vegan Pesto
Sundried Tomato Vegan Pesto Sale price£3.95
(4.5)
Spicy Tomato SalsaSpicy Tomato Salsa
Spicy Tomato Salsa Sale price£3.95
(4.6)
Build Your Box
Build Your Box Sale price£0.00

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