Fire baked potatoes with spicy beans
150 g, 4 x 150g baking
¼ medium, chopped
½ handful serving, broken into small florets
1 teaspoons, level
Mixed Beans, cooked
100 g, in spicy tomato sauce
35 g, halved
1 portion(s), leaves, to serve
- Prick the potatoes with a fork and rub each with ½ tsp olive oil before wrapping them in foil. Place in the embers of a fire or on a barbecue for about 1 hr, turning occasionally.
- Meanwhile, heat the remaining oil in a large pan, add the onion and cauliflower and stir fry for 10 mins or until beginning to soften and brown. Add the cumin, cook for a further 1 min, then stir in the beans, tomatoes and brown sauce. Fill the bean can a third of the way with water and add to the pan. Cook, covered, for 2-3 mins or until hot and the tomatoes have softened.
- Split the potatoes and serve topped with the beans and salad leaves.