Yesterday was a fragile day. I had returned from my stag party on Sunday evening vowing that this week would be a virtuous one, but when midday arrived all I wanted was a fluffy baked potato, a mound of beans, and a smattering of cheese. I’ll tell you what, it hit the spot.
Serves 1 with leftover beans
A potato – I used Maris Piper
A drop of oil
A handful of chopped chorizo
A red onion, peeled and finely chopped
A teaspoon of chipotle paste – available at at least two supermarkets that I know of, use a chopped chilli otherwise
A tin of cannelini beans
A tablespoon of tomato ketchup
A teaspoon of English mustard
Salt and pepper
* Preheat the oven to 200C. Slash the potato skin a few times with a sharp knife and rub with oil and salt. Bake for an hour and a quarter.
* Meanwhile, fry the chorizo in a little oil over a medium heat until crisp, then add the onion and season with a little salt and pepper. Cook, stirring regularly, for 10 minutes, until the onion is soft and a little charred here and there. Stir in the chipotle paste then add the beans. Just cover with water and stir in the ketchup and mustard. Bring to a boil and simmer for 4 minutes, then cover and put in the oven for 30 minutes.
* Uncover the beans and cook for another 15 minutes.
* Remove spud and beans from oven. Break open the potato and add a liberal pat of butter. Top with beans and cheese. Eat.