- 4 baking potatoes
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 carrot, diced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stalk, diced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 400g can haricot beans, drained
- 2 tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tsp paprika - choose sweet or hot depending on taste
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tsp Worcestershire sauce
- 2 tbsp chopped chives, to serve
Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.
After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
Split open the potatoes and spoon in the beans. Scatter with chives and serve.
Get aheadThe beans are great for making ahead and reheating in the microwave – spoon onto granary toast for a super-quick supper. Kids will love these Cowboy beans – as they’re known in the US – with a handful of cheddar stirred through.