1 tsp paprika - choose sweet or hot depending on taste
1 tsp Worcestershire sauce
2 tbsp chopped chives, to serve
The beans are great for making ahead
and reheating in the microwave – spoon
onto granary toast for a super-quick supper.
Kids will love these Cowboy beans – as
they’re known in the US – with a handful
of cheddar stirred through.
Heat oven to 200C/180C fan/gas 6.
Scrub the potatoes and dry well, then
prick in several places with a fork. Bake
directly on the oven shelf for 1-1½ hrs,
until they feel soft when squeezed.
After 30 mins, heat the oil in a pan and
gently cook the carrot and celery for
10 mins until softened. Add the beans,
tomatoes and paprika and cook gently
for a further 5 mins until the tomatoes
are softened and pulpy. Stir in 100ml
water and the Worcestershire sauce,
cook for a further 5 mins then cover and
Split open the potatoes and spoon in
the beans. Scatter with chives and serve.