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Baked Potatoes With Chili Bean Sauce

Veggie.Lover's picture
Ingredients
  Potatoes 4 Large
  Mixed beans 4 Ounce, soaked overnight (red kidney beans and black-eye beans, 100 gram)
  Red chilli 1 , deseeded
  Olive oil 15 Milliliter (1 tablespoon)
  Onions 2 Medium, finely chopped
  Green chilli 1 , deseeded and very finely chopped
  Fresh ginger root 1⁄2 Inch, grated
  Fennel seeds 1⁄2 Teaspoon (2.5 milliliter)
  Tomato puree 30 Milliliter (2 tablespoon)
  Shoyu/Salt To Taste (if preferred)
  Black pepper To Taste
  Yogurt/Smetana 2 Tablespoon
Directions

GETTING READY
1. Preheat oven to gas mark 6, 200°C (400°F).
2. Scrub potatoes and pierce the skins with a skewer several times.

MAKING
3. Keep potatoes in oven and bake for 1-1 1/2 hours.
4. Drain the beans and keep in a pan.
5. Add fresh water and red chilli.
6. Uncover and boil and boil fast for 10 minutes.
7. Decrease heat, skim the scum, cover and simmer for 35-40 minutes until done.
8. Drain the beans and reserve cooking liquid. Remove chilli.
9. In a large saucepan heat oil and gently fry onions, green chilli, ginger and fennel seeds for 4-5 minutes.
10. Stir in cooked beans and tomato puree.
11. Gently mash everything adding some reserved stock if required.
12. Season with shoyu and pepper.
13. Halve the potatoes amd spoon sauce into it.

SERVING
14. Top with yogurt or smetana.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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