Jacket potatoes are the GOAT of winter comfort foods. I do love a classic beanz n cheese number, as well as a tuna and sweetcorn in a caff sort of vibe, but this one’s got a little bit of Greek sunshine in it and I think we all need that at the moment.
I love using tinned foods in my cooking, and tinned beans are up there with some of the most-used things in my cupboard, so it’s no surprise to find them in this recipe and lots of my other ones too. You could definitely use dried butterbeans for this and jarred ones would work a treat, but for speed and ease’s sake I do just love a tinned bean. Plus they’re cheap as… beans.
You can easily make this recipe for one and save the other portions of beans for some fancy beans on toast, another jacket or a protein-packed pasta, or you can feed a few hungry friends. PS: keep reading below the recipe for a fun announcement!
Jacket potatoes with Greek beans, feta and quick pickled onions
Serves 4
4 baking potatoes
2 tbsp olive oil
1 onion
4 cloves of garlic
1 tsp oregano
a pinch of cinnamon
1 tbsp tomato puree
400g tin of plum tomatoes
10g fresh dill, plus extra to garnish
15g fresh parsley, plus extra to garnish
400g tin of butter beans
1 red onion
100ml apple cider vinegar
100g feta
Preheat your oven to 200C/180C fan. Put your potatoes on a baking tray, sprinkle with salt and drizzle with olive oil. Pierce them several times with a fork, then put in the oven to bake for 1 hour.
While your potatoes are cooking, make the beans. Heat the remaining oil in a large, deep frying pan or a saucepan on a low heat. Finely chop the onion and add to the oil. Sweat for 10-15 minutes until soft and translucent. Finely chop the garlic and add to the pan along with the oregano and a pinch of cinnamon. Sizzle for a couple of minutes, then add the tomato puree and tinned tomatoes. Use a potato mashed or a fork to break up the tomatoes, then finely chop and add your herbs. Drain then add your beans, then season with salt and pepper and simmer with a lid on for around 30 minutes.
While your beans are simmering, make the quick pickled onions. Finely slice your onion, then add to a small bowl or jug with 100ml apple cider vinegar, 75ml boiling water and a teaspoon of salt. Leave the onions to cool in the fridge.
Once your potatoes are crispy on the outside and fluffy on the inside, cut them open and drizzle over some extra virgin olive oil or mash in some butter. Top with the beans, feta, pickled onions and extra herbs.
An announcement
I didn’t go out to eat anywhere particularly inspiring last week, so I’m making an exciting announcement instead.
I’m starting a new series! It’s called Weeknight Treats, and it’s all about midweek meals that feel a little bit special. This time of year is pretty cold and miserable, and one of the nicest ways to make it all feel better is by cooking yourself something tasty. The recipes will be simple, won’t use a million pots and pans or loads of ingredients, but they’ll still feel like a treat. You’ll be able to make them easily for one (with one portion for leftover lunch the next day) as well as for a few friends.
If there are any scenarios you’d love a recipe for (30 minute one-pots for friends or 15 minute pasta for one that feels indulgent etc) let me know!
I’ll be posting the Weeknight Treats recipes on Instagram, so you can find the recipes there in the comments.