Jacket potatoes with baked beans is a healthy and nourishing meal on it’s own.

This recipe serves approx. 6-8 people however if you have left over baked beans these can be frozen ready for the next time.

TIP: If you don’t like baked beans, other toppings could include:

 

 

February 20, 2018
  • 5m
  • 5h
  • 5h 5m
  • 1

Ingredients

  • 1 brown onion
  • 3 400g tins kidney beans
  • 400 g tin tomatoes
  • 2 tsp. tomato paste
  • 1 tbsp. bone broth powder (optional)
  • 1 tsp. cayenne pepper
  • 2 tsp. powdered mustard
  • 60 g brown or rapadura sugar
  • 1 tbsp. tamari (or soy) sauce
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 15 g olive oil
  • 1 carrot
  • 1 garlic clove
  • potatoes (as many as you need to feed your family)

Instructions

Baked Beans

  1. Chop your onion and garlic and put them, along with all your other ingredients (except potatoes), into your slow cooker. Cook on low for 4-5 hours.

Jacket Potatoes

  1. Preheat oven to 180ºC (if using to cook your potatoes).
  2. Scrub your potatoes clean, then prick with a fork 3-5 times in different areas of the potatoes.
  3. Add 1 L of water to the mixing jug and sit potatoes in the steaming tray.
  4. Cook for 15-25 minutes/steaming temp/speed 1 or bake in oven (cooking time will vary depending on how large the potatoes are). Test potatoes with a skewer, when they are soft in the middle, they are ready.
  5. Once cooked, cut a cross in the top of the potato and spoon a big mixture of beans on top.
  6. You may like to add a few extra toppings. We like sour cream, grated cheese, and grilled bacon.
  • 6-8