Bubbling Bean Jacky-P
with Gochujang, Cheese and Sesame Slaw
Our Bubbling Bean Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.
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
2 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
80 grams
Mature Cheddar Cheese
(Contains Milk)
32 grams
Mayonnaise
(Contains Egg, Mustard)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
120 grams
Coleslaw Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
(Contains Celery)
50 grams
Gochujang Paste
(Contains Soya)
48 grams
BBQ Sauce
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the 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.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Pop the parcel onto the potato baking tray and roast until soft, 10-12 mins.
While the garlic roasts, drain and rinse the mixed beans in a sieve.
Grate the cheese.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine the mayo, mashed garlic, sesame seeds and coleslaw mix.
Season with salt and pepper, then set your slaw aside.
When the potatoes have 10 mins of baking time remaining, pop a large saucepan on medium-high heat.
Add the kidney beans, passata, vegetable stock paste, gochujang, sugar and water for the sauce (see pantry for both amounts).
Stir together and bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
When the sauce has thickened, stir through the BBQ sauce, butter (see pantry for amount) and half the cheese until melted.
Season with salt and pepper.
Share the baked potatoes between your plates, then spoon over the bloody beans. Sprinkle with the cheese.
Serve the sesame and roasted garlic slaw alongside.
Enjoy!
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