Chorizo and butterbean baked potatoes
We love jacket potatoes, especially with a hearty bean and sausage filling. This inexpensive dish makes a satisfying midweek meal.
Each serving provides 469 kcal, 25g protein, 47g carbohydrates (of which 10g sugars), 17g fat (of which 6g saturates), 12g fibre and 1.8g salt.
Ingredients
- 4 baking potatoes (200g/7oz each)
- 200g/7oz cooking chorizo, sliced
- 2 x 400g tins chopped tomatoes with onion and garlic
- 2 x 400g tins butter beans, drained
- 50g/1¾oz fresh basil leaves, roughly chopped (optional)
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7).
Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil.
Serve the stew with the baked potatoes.
Recipe Tips
If you don't have fresh basil to hand, you could add ½ tsp dried mixed herbs, oregano or thyme to the dish at the same time as the tomatoes and beans.