Jacket Potato with Chilli Beans & Avocado
4 medium potatoes, washed and pricked with a fork
1 onion, finely diced
2 garlic cloves, minced
1 celery stalk, finely diced
1 small chilli finely chopped
8 tomatoes, diced
1 handful fresh coriander, finely diced
1 tsp coriander powder
1 tsp cumin seed
2 tins cooked red kidney beans
1 avocado, skin and seed removed, then mashed
Preheat the oven to 220 degrees celsius.
For the potatoes:
Place the potatoes into the oven for 30 minutes until softened inside.
For the Chilli Beans:
Heat a large saucepan on a high heat. Add ¼ cup water, add the onion and celery and saute until soft. Add the chilli and garlic. Add the cumin seeds and coriander powder and stir until the spices are fragrant. Add the tomatoes and stir until they are softened and broken up into a sauce. Reduce the heat and simmer on a low heat, stirring frequently for 5 minutes. Add the kidney beans, the lemon juice and stir through. Season to taste with salt and pepper.
To Serve: Place a cooked potato on a plate and cut it into quarters.
Place three tablespoons of chilli beans onto the centre of the potato. Add the mashed avocado. Sprinkle the top with fresh chopped coriander.
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