D.I.Y Beans: Jacket Potato Topping

I fancied a challenge this week - how can I level up a humble jacket potato? They're up there with some of our favourite comfort foods, usually just with baked beans and cheese.

My biggest gripe with baked beans is that they're too sweet and normally packed with salt, so I wanted to see if I could improve and make it a little more exciting. I'm pretty confident that I nailed it and that if you try this recipe, you won't be reaching for those tins any more!

Here's how to make my favourite jacket potato topping:

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Jacket Potato Topping: Italian Style Beans

Serves 2

Ingredients:

1 tin cannellini beans, drained

2 small shallots, diced

1 clove garlic, chopped

2tbsp tomato purée

1 tin chopped tomatoes

1tbsp oregano

1tsp chilli flakes*

Red wine

Fresh Basil, chopped

Olive oil

Salt & pepper

Method, make this while your potato bakes:

1. In a pot, over a medium heat, drizzle a little oil and cook the shallots with a pinch of salt. When they are almost softened, add the garlic.

2. Squeeze the tomato purée into the pot and stir to coat the shallots and garlic. Then add the beans, chilli flakes, a pinch of pepper and the oregano - mix to coat.

3. Pour the chopped tomatoes in to the pot along with a glug of red wine. Turn the heat up high and when the mixture starts to bubble, reduce the heat and simmer for about 20 mins until the sauce reduces and thickens.

4. When the mixture is ready, mix in a pinch of fresh Basil.

5. Serve over a jacket potato with some hard cheese grated on top - I snuck in some mozzarella on top of the potato so it melted under the beans, too!

*although I used chilli flakes, this would also work well with a good chilli paste. I imagine it would also be delicious with pesto!