Boston Bean Loaded Sweet Potato Jacky-P
with Soured Cream and Pickled Onion
Our Boston Bean Loaded Sweet Potato Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Sweet Potato
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
20 grams
Chipotle Paste
10 grams
Vegetable Stock Paste
(Contains Celery)
75 grams
Soured Cream
(Contains Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray.
Roast on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, halve, peel and thinly slice the red onion as thinly as you can.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the kidney beans in a sieve.
Pop half the sliced onion into a small bowl with the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the remaining red onion to the pan and stir-fry until softened, 4-5 mins. Stir in the garlic and cook for 1 min.
Add the kidney beans and Worcester sauce to the pan. Allow the Worcester sauce to bubble away until evaporated, 30 secs, then stir in the passata, chipotle paste (add less if you'd prefer things milder) and veg stock paste.
Pour the sugar and water for the sauce (see pantry for both amounts) into the beans and stir well.
Bring the beans to a boil, then reduce the heat and simmer until thickened, 8-10 mins.
Once cooked, remove from the heat. Taste and add salt and pepper if you feel it needs it. Add a splash of water if a little too thick.
Once the sweet potatoes are cooked, fluff up their insides using a fork and add a knob of butter if you'd like.
Top with the Boston beans, soured cream and pickled onion (leave the pickling liquid in the bowl - you'll need it for the dressing).
Mix the olive oil for the dressing (see pantry for amount) into the bowl of pickling liquid.
Add the baby leaves to the bowl. Toss to coat, then serve alongside your Boston bean jacky-Ps.
Enjoy!
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