SPICY BEANS WITH JAZZED-UP POTATOES

SPICY BEANS WITH JAZZED-UP POTATOES image

Yield 4 People

Number Of Ingredients 14

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4 potatoes
1 tsp olive oil
1 tsp paprika
2 shallots finely chopped
1 tbsp freshly chopped rosemary
400g can cannellini beans, drained and rinsed
400g can chopped tomatoes
1 tbsp light muscovado sugar
1 tsp Worcestershire sauce
75ml red wine
75ml hot vegetable stock
A small handful of freshly chopped flat-leafed parsley
Grated mature cheddar
Salt and ground black pepper

Steps:

Preheat oven to 200 degrees Rub potatoes with oil and place them on a baking tray. Scatter some salt over and a pinch of paprika. Bake for 1 1/2 hours. Meanwhile, heat 1 tbsp oil in a large pan, then fry shallots over low heat for 1-2 mins until they start to soften. Add the rosemary and tsp paprika, and fry for 1-2 mins, then add the beans, tomatoes, sugar, worcestershire sauce, red wine and stock. Season then bring to boil and simmer, uncovered, for 10-15 mins. Serve with baked potatoes, scattered with parsley and grated cheese.