Homemade Beans and Cheddar Cheese Jacky-P
with Roasted Garlic and Charred Corn Slaw
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.
Central American Style Spice Mix
Vegetable Stock Paste
(Contains Cereals containing gluten)
Mature Cheddar Cheese
(Contains Egg, Mustard)
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a medium baking tray. Drizzle with oil and season with salt and pepper.
Rub the oil over the potatoes then lay them, cut-side down, on the baking tray. Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
Meanwhile, drain the sweetcorn in a sieve.
Heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, transfer to a large bowl and set aside.
Meanwhile, drain and rinse the butter beans in a sieve. Peel and grate half the garlic (or use a garlic press), leave the other half unpeeled and reserve for later.
Clean out the (now empty) frying pan and pop it back on medium heat with a drizzle of oil.
Once hot, add the grated garlic and Central American style spice mix (add less if you'd prefer things milder). Stir-fry until fragrant, 1 min.
Stir in the passata, beans, vegetable stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins.
Pop the reserved unpeeled garlic cloves into a small piece of foil with a drizzle of oil and scrunch to enclose them.
Pop the garlic parcel on the potato baking tray and roast until softened, 8-10 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In the meantime, grate the Cheddar cheese.
Pop the coleslaw mix into the bowl with the corn. Add the mayo, season with salt and pepper, then mix together. Set aside.
Once the garlic is ready, mix it into the slaw.
Once the spicy beans have thickened, taste and season with salt and pepper if needed. Remove from the heat.
Once the potatoes are ready, remove them from your oven and add a knob of butter (if you have any) to the cut sides of the potatoes. Roughly mash it into the potato with a fork.
Transfer the baked potatoes to your plates and spoon over the spicy beans (reheat first if needed). Top generously with the cheese.
Serve the charred corn slaw alongside.