Homemade Cheesy Chorizo and Bean Jacky-P
with Charred Corn Slaw
Jacket potatoes aren't just for baked beans and cheese... unless they are! Make your own beans to pile on top of a humble jacket potato for a comforting weeknight dinner.
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
160 grams
Sweetcorn
1 carton(s)
Butter Beans
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
60 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
Diced Chorizo
(Contains Milk)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
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 medium 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. Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the chorizo and sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, transfer to a medium bowl and set aside.
Meanwhile, drain and rinse the butter beans in a sieve. Peel and grate the garlic (or use a garlic press).
When the potatoes have 10 mins remaining, clean out the (now empty) frying pan and pop it back on medium heat with a drizzle of oil.
Once hot, add the garlic and Central American style spice mix. Cook until fragrant, 30 secs.
Stir in the passata, butter beans, veg stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened slightly, 5-6 mins.
Meanwhile, add the coleslaw and mayo to the charred corn bowl. Season with salt and pepper.
Toss to combine, then set aside.
Once the spicy beans have thickened, taste and season with salt and pepper if needed. Stir through half the hard Italian style cheese until melted.
Add a splash of water if it's a little thick. Remove from the heat.
When the potatoes are ready, remove from your oven and add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potato with a fork.
Transfer the jacky-P's to your plates and spoon over the spicy beans (reheat first if needed).
Sprinkle over the remaining cheese.
Serve the charred chorizo and corn slaw alongside.
Enjoy!
Step 2 MOD: If you’re adding chorizo, add to the pan with the corn, then continue as instructed.
