Hasselback Potatoes and Borlotti Bean Stew

Recipe by Niki from Niki Bakes

Fancy a hassle-free dinner for a quick weekday meal? Look no further than a warming autumnal stew with tasty borlotti beans and our Healthier Choice basilico sauce.

50 mins

4 people

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INGREDIENTS

For the hassleback Potatoes:

4-5 baking Potatoes, scrubbed clean

1.5 tablespoon of Mr Organic Extra Virgin Olive Oil

1 teaspoon of Garlic Sea Salt

For the Borlotti Bean stew:

100g of Cavolo Nero, de-veined and sliced roughly

2 Carrots, diced

1 tin of Mr Organic Borlotti Beans

1 jar of Mr Organic Healthier Choice Basilico

A couple sprigs of Fresh Rosemary, chopped finely

1 Leek, chopped finely

½ teaspoon of Sea Salt

1 tablespoon of Mr Organic Extra Virgin Olive Oil

100ml of Water

2 Courgettes, roughly chopped, roughly chopped

1 tablespoon of Mr Organic Italian Tomato Puree

METHOD

1. Preheat the oven to gas mark 7/210 degrees and line your baking tin with greaseproof paper. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race and cut across at about one-eighth of an inch intervals.

2. Once they’re cut, place your potatoes in your roasting tin and drizzle over your olive oil and sea salt. Bake in the oven for about 40 minutes or until golden brown.

3. Whilst you’re waiting for your hassleback potatoes to cook, whip up your speedy bean stew. Heat up your pan over a medium high heat and add your olive oil, leeks, courgettes and carrots. Sautee for a couple of minutes or until the vegetables are softened.

4. Next, add in your borlotti beans, rosemary and sea salt and mix well for a further 2 minutes. Add your tomato puree, your chopped tomatoes and water and simmer for about 10 minutes. Your stew will become thick and delicious at this stage

5. Plate up your stew and serve with your crunchy hassleback potatoes, bliss!