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Roast Potatoes with Savoury Beans
A Quick & Delicious Supper Dish |
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Ingredients are per person - adjust to suit
2 medium potatoes
1 small onion
1 fat garlic clove
1/2 15oz can baked beans in tomato sauce
1 tomato
5 grms mushrooms (fresh or frozen)
Extra virgin olive oil
Black pepper
Dried herbs of choice
Chopped chillis or a dash of chilli oil to taste
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Pre-heat oven to high (roasting) setting
Wash, dry and prick the potatoes, and microwave on jacket potato setting or until cooked.
When cooked, place in a shallow oven-proof dish and break up with a fork - the rougher the better.
Drizzle over plenty of extra virgin olive oil, black pepper and dried herbs of your choice.
Cook in the oven for 30 - 40 mins or until nicely browned and crispy.
Meanwhile, chop the onion, garlic, tomato and mushrooms (frozen mushrooms can easily be broken into smaller pieces).
About 15 mins before potatoes are done, heat a good dollop of olive oil in a frying pan, add black pepper and gently fry the onions, garlic and chopped chillis until soft (alternatively, add a dash of chilli oil).
N.B. For non-veggies, you can add some chopped bacon or ham at this stage.
When they are beginning to go brown, add the mushrooms and tomatoes, and continue to cook until the tomatoes are breaking down - about 2 mins.
Add the baked beans, stir in well, reduce the heat and let simmer gently for about 10 mins.
To serve - put roast potatoes on a plate and pour the remaining olive oil over, and spoon the beans to the side so as not to smother the potatoes - delicious!
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Preparation Time: 10 mins |
Serves: 1 or more |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Margaret
United Kingdom |
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| This recipe has been viewed 4536 times. |
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