Fire baked potatoes with spicy beans
2
Points®
Total time: 1 hr 5 min • Prep: 5 min • Cook: 1 hr • Serves: 1 • Difficulty: Easy
A great recipe for cooking and eating outdoors.
Ingredients
Potatoes, Raw
150 g, 4 x 150g baking
Olive Oil
1 teaspoon(s)
Onion
¼ medium, chopped
Cauliflower, Raw
½ serving(s), broken into small florets
Cumin seeds
1 teaspoon(s), level
Mixed Beans, cooked
100 g, in spicy tomato sauce
Cherry Tomatoes
35 g, halved
Brown Sauce
¼ tablespoon(s)
Lettuce
1 portion(s), leaves, to serve
Instructions
1
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.
2
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.
3
Split the potatoes and serve topped with the beans and salad leaves.
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