Jacket potatoes with beans and chorizo
Oven baked potatoes, stuffed with an aromatic filling made of chorizo sausage, white beans and red kidney beans. All seasoned with sweet and smoked paprika.
Ingredients
- 8 potatoes
- 2 cans red beans
- 1 can white beans / cannellini beans
- ½ onion
- 100 g chorizo
- 350 ml broth
- 5 tbsp tomato paste
- 1 tsp smoked paprika
- ½ tsp dried sweet paprika
- 50 g Cheddar cheese
- handful of chives
Instructions
- Preheat the oven to 180°C. Wash the potatoes thoroughly, wipe them and put them on a baking tray lined with baking paper. Bake for 45-50 minutes or until tender.
- In the meantime, chop the chorizo into smaller pieces and fry using a dry frying pan. Remove the fried sausage from the pan and set it aside.
- Add the finely chopped onion to the pan (with the chorizo fat) and simmer until the onion is soft and translucent. Pour the broth, add the tomato paste, sweet and smoked paprika. Stir until ingredients are combined.
- Drain and rinse the beans. Add to the frying pan with prepared sauce. Using a wooden spoon mash some of the beans (about ⅓) to obtain a thick sauce. Add chorizo, season with salt and pepper to taste.
- Cut the baked potatoes (as shown in the photos) and fill them with the prepared sauce. Serve sprinkled with grated cheese and fresh chives. Enjoy your meal!
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