Baked Potato With Spicy Baked Beans

Easy and healthy. Serve with chopped fresh parsley, grated cheese and green salad.

• Ready In: 72 hrs 15 mins
• Serves: 4-6

Ingredients

• 4 -6  baking potatoes, pricked with fork, rubbed with
•  olive oil, sprinkled with
•  sea salt
• 400  g red kidney beans
• 400  g haricot beans
• 400  g adzuki beans
•  olive oil
• 1  large onion, chopped
• 2  carrots, diced
• 2  celery ribs, diced
• 1  cup  passata
• 2  tablespoons molasses or 2  tablespoons  soft dark brown sugar
• 1 -2  teaspoon grainy mustard
• 1  tablespoon Worcestershire sauce
• 1  pinch mixed spice
• 2  bay leaves

Directions

1. Soften onions, carrots and celery in hot oil for a few minutes in an ovenproof casserole dish.
2. Drain liquid from all the beans and mix half of this with the passata molasses, mustard, worcestershire sauce and spice.
3. Add beans to the vegetable mixture with bay leaves and liquid mixture. Cover with foil and lid and cook for 2 hours at 180C/350F/gas4.
4. Skewer potatoes and bake for the last 40 - 45 minutes, unstil soft when lightly squeezed. Split potatoes, stir parsley into beans and spoon over potatoes. Top with grated cheese and serve with crisp green salad.