Baked Potatoes with Chilli Beans

Name: Baked Potatoes with Chilli Beans
Total time: 75 min
Yield: 4 servings
Ingredients: 1.2 kg Large potatoes; 800 g Tinned red kidney beans; 400 g Tinned chopped tomatoes; 200 g Brown onion; 150 g Capsicum; 15 g Garlic; 100 g Grated tasty cheese; 2 tsp Ground cumin; 20 ml Olive oil

A meat-free dinner for the price of a bag of potatoes and two tins.

Serves 4 75 min 22g protein

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Ingredients

Large potatoes1.2 kg
Tinned red kidney beans800 g
Tinned chopped tomatoes400 g
Brown onion200 g
Capsicum150 g
Garlic15 g
Grated tasty cheese100 g
Ground cumin2 tsp
Olive oil20 ml

Method

Heat the oven to 200C. Prick the potatoes, rub with a little of the oil, and bake for 60-70 minutes until soft.
Meanwhile cook the diced onion and capsicum in the remaining oil for 6 minutes.
Add the garlic and cumin for 1 minute, then the tinned tomatoes and drained beans.
Simmer for 20 minutes until thick, mashing a few beans against the side of the pan to help it along.
Split the potatoes, spoon the beans in, and top with the grated cheese.