Spicy Beany Loaded Fries
with Soured Cream Drizzle and Guac
This Spicy Beany Loaded Fries is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
700 grams
Potatoes
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Garlic Clove
1 unit(s)
Onion
1 carton(s)
Mixed Beans
1 unit(s)
Lime
1 unit(s)
Avocado
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces.
Drain and rinse the mixed beans in a sieve. Halve the lime.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl and mash with a fork.
Add half the lime juice and season with salt and pepper. Set aside.
Once the onion is cooked, lower the heat to medium.
Stir in the garlic and the Central American style spice mix. Fry for 1 min more.
Stir through the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then simmer until thickened slightly, 3-4 mins.
Stir the beans into the sauce, mashing half with a potato masher in the pan.
Add the sun-dried tomato paste and the remaining lime juice and cook, stirring to combine, for 1 min more. Remove from the heat.
Stir through the butter (see pantry for amount).
Season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the fries between your serving plates.
Top with the beans and drizzle over the soured cream.
Finish with the mashed avocado on top.
Enjoy!
