Boston Baked Beans with Baked Potato
Boston baked beans have a wonderful flavour due to their long cooking but you can of course, cheat and buy ready-made. If you do cook this make it easy in a slow cooker. Left overs freeze exceptionally well.
Servings
4
Ready In:
1hr 30min
Calories:
237
Good For:
Dinner
Meal Plan Recipe
Boston Baked Beans & Baked Potato
By: Debra Carey
This really isn’t technically Boston Baked Beans as I don’t use meat or molasses in this recipe. You could add lamb or pork if you’d like the protein but I find the Worcester Sauce and paprika gives it that lovely flavour and is still plant based.
Ingredients
- 4 baking potatoes
- 1 Tbsp sunflower oil
- 1 carrot diced
- 1 celery stalk diced
- 400g can haricot beans drained
- 2 tomatoes chopped
- 1 tsp paprika
- 1 tsp worcestershire sauce
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Nutrition
A quick guide to calories, macronutrients and micronutrients for this recipe. Percentages are based on a recommended 2,000 calorie diet. Grams (g), milligrams (mg), microgram (ug/mcg).
- Calories: 237 kcal 12%
- Carbs: 45g 17%
- Sugars: 5g 6%
- Protein: 8g (will be much higher with added meat) 16%
- Salt (Sodium): 0.19g 0%
- Total Fat: 4g 6%
- Saturated Fat: 0.67g 3%
- Monounsaturated Fat: 0.65g 0%
- Polyunsaturated Fat: 2.25g 0%
- Trans Fat: 0g 0%
- Cholesterol: 0 mg 0%
- Fibre: 8g 29%
- Calcium: 33.58mg 4%
- Magnesium: 47.23mg 13%
- Potassium: 949.11mg 27%
- Iron: 1.33mg 9%
- Zinc: 0.68mg 7%
- Phosphorus: 132.41mg 19%
- Vitamin A: 1009.64iu/mcg 126%
- Vitamin C: 25.57mg 32%
- Thiamin B1: 0.16mg 15%
- Riboflavin B2: 0.09mg 7%
- Niacin B3: 2.46mg 15%
- Vitamin B6: 0.44mg 31%
- Folic Acid B9: 46.27iu/mcg 24%
- Vitamin B12: 0iu/mcg 0%
- Vitamin D: 0iu/mcg 0%
- Vitamin E: 2.08mg 17%
- Vitamin K: 13.23iu/mcg 18%
Step by Step Instructions
Step 1
Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.si.
Step 2
After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
Step 3
Split open the potatoes and spoon in the beans. Scatter with chives and serve.
People Who’ve Made This
“Baked potato and beans was one of my options when in hospital. It has lots of Vitamins A, C and B6 plus good fibre. It’s also really yummy.”
