Baked potatoes with tomato butter beans recipe
Filling and full of flavour, this recipe for baked potatoes with tomato butter beans is a great way to introduce the kids to some new and exciting ingredients.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 284 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 400g tin plum tomatoes
- 1 tbsp white wine vinegar
- 4 jacket potatoes
- 400g tin butter beans, drained and rinsed
- 200g baby spinach
- 50g reduced-fat salad cheese, crumbed
- 10g fresh parsley, finely chopped
Each serving contains
- Energy
- 1195kJ 284.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 44.2gProtein 11.9gFibre 4.5g
Method
- Heat 1 tbsp oil in a frying pan and fry the onion over a medium heat for 8 mins until soft. Stir in the garlic, fry for 1 min, then add the tomatoes, breaking them up with a spoon. Simmer for 10-15 mins over a medium-low heat until thickened. Season with the vinegar.
- Meanwhile, pierce the potatoes all over with a knife and cook in the microwave for 10-15 mins on high, turning over halfway through cooking. Alternatively bake in a hot oven for 1hr 15 mins or until cooked through. Heat the grill to high.
- Put the potatoes on a baking tray and brush with 1 tbsp oil. Grill for 3-4 mins each side until the skins are crisp. Stir the beans and spinach into the tomato sauce and cook for 5 mins until the spinach has wilted. Add a splash of water if it’s very dry.
- Split the potatoes and spoon over the butter beans. Crumble over the salad cheese and scatter with parsley to serve.
- See more Potato recipes
Freezing and defrosting guidelines
Freeze butterbean stew only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
