This recipe is a guest recipe from Lorna Hall from Eat My Thoughts. Scroll to the bottom of the post for more info on Lorna and link to her website.
A jacket potato with baked beans is the ultimate easy, cheap option for a mid-week meal. This dish, with its soft, baked sweet potatoes and its smoky, homemade baked beans is the upgrade you never knew you needed.
Sweet Potato and Smoky Bean Bake
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Ingredients
- 4 medium sized sweet potatoes
- 1 onion, diced
- 1 tbsp garlic oil
- 600g cannellini beans, drained
- 1 tbsp smoked paprika
- 1 vegetable stock cube
- 500g of passata
- 1 cap full of apple cider vinegar
Instructions
Preheat the oven to 200C. Pierce the potatoes, place them in an ovenproof dish and bake them for approximately 50 minutes until soft.
In the meantime, make the smoky beans. Heat a medium sized frying pan on a low heat and add the garlic oil and the onion. Allow the onions to soften and then add the drained cannellini beans. Coat the beans and the onions with the smoked paprika and fry for a further 2 minutes. Then, sprinkle over the vegetable stock cube and add the passata and apple cider vinegar. Mix well.
When the sweet potatoes come out of the oven, cover them with the beans and return to the oven for a further 20 minutes to bake.
When the smoky bean bake is out of the oven, sprinkle with fresh coriander and serve with mixed salad leaves.
1 comment
The Sweet Potato and smoky bean bake was delecious, I also added spinach and some heck chicken sausages, will definitely be making that again!