Jamie Oliver recipes

Smoky chilli baked beans

  1. Preheat the oven to gas 6, 200°C, fan 180°C
  2. Scrub 500g of sweet potatoes and slice them lengthwise into quarters
  3. Rub them with a little olive oil, salt and pepper, then place directly in the oven, cut-side up
  4. Roast for 30 mins, or until softened
  5. Peel and finely slice 2 red onions, then place in a 25x35cm roasting tray
  6. Drizzle with 1 tbsp oil and sprinkle over most of 1 heaped tsp smoked paprika
  7. Roast the onions beneath the potatoes for 10 mins, or until the onions are softened
  8. Remove the tray from the oven, then peel and finely grate over 2 cloves of garlic
  9. Pick the leaves off ½ bunch of coriander (15G), saving them for later
  10. Finely chop the leftover stalks and add to the tray
  11. Add 200ml water and stir. Return to the oven for 20 mins, or until everything is thick and glossy
  12. To serve, arrange the sweet potato wedges over the top of the beans
  13. Roughly chop and sprinkle over the coriander leaves
  14. Dollop 4 tbsp soured cream on top, crumble over 30G feta and dust with the remaining paprika
  15. Serve with rice or warmed tortillas to scoop up the baked beans

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Smoky chilli baked beans

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