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