If you want something fast and fuss-free to whip up on busy weeknights, this chilli bean and smashed-potato dish is set to become your trusted standby.
This recipe is taken from BEANS, written by Ali Honour.
This is the culinary equivalent of a long-married pair who still flirt outrageously at dinner parties. Think beans on toast, but with bigger dreams—comfort food that’s had a chat with itself, boosted with smoky chilli and perched on a throne of crispy-edged, smashed potatoes.
It’s inexpensive. It’s hearty. It’s incredibly satisfying. And if you don’t end up scraping the plate clean as if it owed you money, I’m not sure I can help you. It goes without saying that these beans are superb on toast as well.
Serves two as a starter or side dish
Ingredients
One tablespoon of olive oil
One small onion, finely chopped
Two garlic cloves, finely chopped
One chipotle chilli in adobo, finely chopped, one teaspoon
ancho chilli flakes or a few shakes of chipotle Tabasco
½ fresh red chilli, finely chopped (optional)
One teaspoon ground cumin
One teaspoon ground coriander
One teaspoon smoked paprika
250 g (about 1½ cups) cooked beans or one 400 g (14 oz) tin, drained and rinsed (I use black beans or Carlin peas here, but any bean will work)
240 ml (1 cup) passata
80 ml (1/3 cup) water
For the spuds:
500 g (1 lb 2 oz) baby potatoes
Two tablespoons rapeseed oil
One teaspoon smoked paprika
Sea salt and freshly ground black pepper
Method
- Place the potatoes in a large pot of salted water. Bring to a boil, then lower the heat and simmer for 15–20 minutes, until the potatoes are tender through. Drain the potatoes and allow them to cool slightly.
- Heat your oven to 200°C (400°F).
- Spread the boiled potatoes on a baking tray. Use a fork, the underside of a cup or a potato masher (or even your hand if the spuds are cool enough) to gently flatten each potato until they are about 2.5 cm (1 in) thick.
- Drizzle the oil over the flattened potatoes. Season the tops and bottoms with smoked paprika, salt and pepper.
- Roast the potatoes in the hot oven for 30–35 minutes, turning them halfway through, until they are crispy and golden brown on both sides.
- Meanwhile, to prepare the chilli beans, warm the oil in a saucepan over medium heat. Add the onion and sauté for 2–3 minutes until it begins to soften.
- Stir in the garlic, chilli and spices and cook for a further 2 minutes.
- Add the beans, passata and water. Stir to combine, then reduce the heat to low and simmer for 20–25 minutes, letting the sauce thicken. Season with salt and pepper to taste.
- To serve, arrange the crispy smashed spuds on a serving plate, then spoon the chilli beans over the top. Scatter a handful of grated Cheddar (if using), then add a few generous dollops of Greek yogurt and finish with fresh coriander leaves.
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