We had snow today!
Only about an inch, but enough for the local press to go bananas.
The picture is obviously not a picture of a jacket potato – but I’m guessing everyone knows what a spud looks like. The pic is my lovely hand made (I think) lights I bought from this lovely farm shop. As they’re not technically christmas decorations, I feel I can get away with keeping them up until the sun comes out again. It’s been really really cold Up North lately – so it’s just nice to be snuggled up inside with my lights and my candles 🙂
Got home late from work today, and it was GREAT to have this little number already in the fridge just ready to be heated up. Baked beans on a jacket potato is nice. Sometimes exactly what you need – like salt and vinegar crisps, or herring rollmops (maybe that’s just me?). I used to have beans and a jacket potato every day when I was at school, with as large a heap of grated cheddar as I could get the dinner ladies to part with.
But these are better than the gloopy tinned ones – better tasting and better for you. Cheap too, and they freeze really well. I make them in batches and stash them in the freezer for late-home-from-work night dinners/ other emergencies – hence they’re in my meal plan this week for mealplanningmonday (Mrs M explains all on her wonderful blog ‘At Home With Mrs M’). If you can’t be bothered waiting an age for the jackets to crisp up in the oven – microwave them for 5 minutes each – or serve the beans with crusty bread instead – great for scooping up all the lovely beany tomatoey mixture.
Better Jackets and Beans
4/5 jacket potatoes (or enough crusty bread for 4/5 people)
splash of olive oil
2 red onions, chopped
2 carrots, diced
4 cloves of garlic, chopped
2 sticks of celery, diced
1 handful of green lentils
3 tins of cooked beans (any type – I like one of cannellini beans, one of flageolet beans and one of chickpeas)
2 tins of chopped tomatoes
1 tsp each of oregano, thyme and paprika
juice of 1 lime
salt and pepper
1/2 tsp hot chilli powder (optional)
splash of red wine (optional)
grated cheese to serve (optional)
1. Preheat the oven to 160 degrees. Put potatoes in (I just put them in as they are – straight onto the oven rack – no oil, salt, nothing) . They’ll take about 1.5 hours. If you want the potatoes to cook in the same time as the stew, buy quite small ones and cook them at 190 degrees for an hour.
2. Soften the onions, carrots, garlic and celery in a pan with the lid on for around 20 minutes on a low heat – stir after 10 minutes to stop them sticking.
3. Turn up the heat to high and add the wine, if using. Let it bubble away for a couple of minutes.
4. Add the beans, tomatoes, herbs and season to taste.
5. Simmer on a low heat for about an hour (or put into the slow cooker) – stirring half way through to stop the stew sticking.
6. Add the lime juice right at the end, then pile onto the jacket potatoes. Then pile on cheese if you like – crumbly Lancashire works well – as does feta.