Bean Pot
This one is served up as an alternative baked potato filling
If you skip the baked potato try and squeeze some potato in some form
Chips or Roasties
An unusual sweet slightly curried dish
(Made and tested 14 times)
2 Servings
Ingredients
- Oil (1 Tbsp)
- Onions (2 med)
- Apples (2)
- Tomato Puree (3 Tbsp)
- Cider Vinegar (2 Tbsp)
- Mustard (1 Tsp)
- Oregano (1 Tsp)
- Cumin (1 Tsp)
- Brown Sugar (1 Tsp)
- Kidney Beans (1 can)
- Potatoes (2 med)
- Carrots (2 med)
- Greek Yogurt (opt)
- Stock (1 cube)
Method
| Skip the next few steps if not using baked potatoes |
| Turn on the oven to 200c |
| Rub your potato(s) with some oil |
| Stab potato(s) with a fork and place in the oven |
| Take a large saucepan and heat up 1 Tbsp of oil |
| Slice 2 med onions and add to pan |
| Grate 2 med apples and add to the pan |
| Grate 2 med carrots and add to the pan |
| Crumble 1 stock cube into the pan |
| Give it a good mix |
| Cook for 5 minutes |
| Add 3 Tbsp of tomato puree |
| Add 1 tsp of mustard |
| Add 2 Tbsp of cider vinegar |
| Add 1 tsp of cumin |
| Add 2 tsp of dried oregano |
| Add 1 tsp of brown sugar |
| Finally add a can of kidney beans and a cup of water |
| cover and leave cooking on low for 15 minutes |
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