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Bubbling Bean Jacky-P

Bubbling Bean Jacky-P

with Gochujang, Cheese and Sesame Slaw

Our Bubbling Bean Jacky-P is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.

Tags:
Veggie
New
Family Friendly
Climate Conscious
Climate Conscious
Allergens:
Milk
Egg
Mustard
Sesame
Celery
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

80 grams

Mature Cheddar Cheese

(Contains Milk)

32 grams

Mayonnaise

(Contains Egg, Mustard)

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

120 grams

Coleslaw Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

50 grams

Gochujang Paste

(Contains Soya)

48 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3669 kJ
Energy (kcal)877 kcal
Fat30.8 g
of which saturates15.3 g
Carbohydrate116 g
of which sugars24.9 g
Protein36 g
Salt5.19 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Grater
Aluminum Foil
Kitchen Shears
Medium Bowl
Large Saucepan

Instructions

Bake the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

Finish the Prep
2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the parcel onto the potato baking tray and roast until soft, 10-12 mins. 

While the garlic roasts, drain and rinse the mixed beans in a sieve. 

Grate the cheese.

Make your Slaw
3

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a medium bowl, combine the mayo, mashed garlic, sesame seeds and coleslaw mix.

Season with salt and pepper, then set your slaw aside.

Make the Bloody Beans
4

When the potatoes have 10 mins of baking time remaining, pop a large saucepan on medium-high heat.

Add the kidney beans, passata, vegetable stock paste, gochujang, sugar and water for the sauce (see pantry for both amounts).

Stir together and bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

Finishing Touches
5

When the sauce has thickened, stir through the BBQ sauce, butter (see pantry for amount) and half the cheese until melted.

Season with salt and pepper.

Serve up a Fright
6

Share the baked potatoes between your plates, then spoon over the bloody beans. Sprinkle with the cheese.

Serve the sesame and roasted garlic slaw alongside.

Enjoy!