← Nouns Cooking · British & Irish

Ingredients

• 4 large baking potatoes (about 250 g each)
• 1 tbsp Vegetable oil
• 1 tsp flaky salt
• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 1 clove Garlic, crushed
• 1 tsp Smoked paprika
• 2 cans cans haricot or cannellini beans (400 g each), drained
• 300 ml Passata
• 1 tbsp Brown sugar
• 1 tbsp Cider vinegar
• 1 tsp English mustard
• 25 g Butter
• 100 g Cheddar, grated
• 1 tbsp Chives, snipped (optional)

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Prick the potatoes a few times with a fork, rub with the oil and salt and put them straight on the oven shelf.
2. Bake for 1 hour 15 min, until the skins are crisp and a knife slides into the middle with no resistance.
3. About 25 min before the potatoes are ready, heat the olive oil in a pan over medium heat and soften the onion for 8 min. Add the garlic and paprika for 1 minute.
4. Add the beans, passata, sugar, vinegar and mustard with a splash of water. Simmer for 15 min, stirring now and then, until thick and glossy, and season.
5. Cut a deep cross in each potato and squeeze the base so it opens up. Add a knob of butter, spoon over the beans and pile on the cheese and chives.

Tips

• Skip the microwave shortcut if you want really crisp skins; the long, dry oven bake is what makes them crackle.
• Choose a vegetarian cheese if needed. Shop-bought baked beans also work in a hurry; check the tin if you need gluten-free.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food BBC Food