Chilli bean jacket potatoes with avocado

Method

1. Set the oven to 200°C (180°C fan). Scrub the potatoes and prick them all over with a fork, then rub with a little oil and salt. Bake directly on the shelf for 60 to 70 minutes, until the skins are crisp and the middles soft.
2. While they bake, finely chop the onion and crush the garlic. Drain and rinse the kidney beans.
3. Warm the olive oil in a saucepan over a medium heat and cook the onion with a pinch of salt for 8 minutes, until soft. Stir in the garlic, smoked paprika, cumin and chilli flakes and give it 1 minute.
4. Tip in the chopped tomatoes, the beans and 100 ml of water. Simmer gently for 20 minutes, stirring now and then, until thick, mashing a few beans against the pan to help it along.
5. Taste, then add salt, black pepper and a squeeze of lime juice.
6. Halve, stone and slice the avocado. Cut a cross in the top of each potato and squeeze the sides to open it up.
7. Spoon the chilli into the potatoes, add the avocado and serve with the rest of the lime in wedges.

Tip The chilli reheats well, so make double and keep half for another meal.

Photo made with AI.

From Nosha · nosha.app