Chilli bean and potato bake
- 4 medium potatoes, scrubbed, cut in 1cm slices
- 1 teaspoon oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 420g can chilli beans in sauce
- 420g can baked beans
- 400g can chopped tomatoes
- ½ teaspoon sugar
- 90g edam cheese, grated
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1 Preheat oven to 200°C. Place potato slices in a saucepan of cold water and bring to the boil. Ensure slices are not stuck to each other. Boil gently for 4-5 minutes. Potato slices should be beginning to cook but still hold their shape. Drain slices gently and set aside.
2 While potatoes are cooking, prepare chilli bean filling. In a large pan, heat oil and fry onion and garlic until soft. Add both cans of beans and chopped tomatoes. Mix well and simmer for 5 minutes, stirring frequently.
3 Spoon a quarter of the bean mixture in the bottom of a 1.5-litre ovenproof dish. Arrange a third of potato slices in a layer over bean mixture. Continue to layer, alternating bean mixture with potato and finishing with a bean layer. Top with grated cheese.
4 Bake in preheated oven for 30 minutes. After 15 minutes, remove dish from oven and prick surface deeply all over with a fork. This allows heat and sauce to circulate through dish. Return to oven for remaining 15 minutes. Serve with crisp green salad when in season or steamed vegetables.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 3g
Dietary fibre 10g
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