If you’re looking for something quick and easy to rustle up during the weeknights, this chilli bean and smashed spuds recipe will become your new go-to.
This recipe comes from BEANS by Ali Honour.
This is the culinary equivalent of an old married couple who still flirt outrageously at dinner parties. Like beans on toast but with ambitions, this is comfort food that’s had a word with itself, bulked up with smoky chilli and planted on a throne of crispy-edged, smashed potatoes.
It’s cheap. It’s filling. It’s deeply gratifying. And if you don’t end up scraping the plate like it owes you money, I can’t help you. It goes without saying that these beans are obviously amazing on toast too.
Serves two as a starter or side
Ingredients
1 tbsp olive oil
1 small onion, finely
chopped
2 garlic cloves, finely
chopped
1 chipotle chilli in adobo,
finely chopped, 1 tsp
ancho chilli flakes or a
few shakes of chipotle
Tabasco
½ fresh red chilli, finely
chopped (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
250g (1½ cups) cooked
beans or 1 x 400g (14oz)
tin, drained and rinsed (I
use black beans or Carlin
peas here, but any bean
will work)
240ml (1 cup) passata
80ml (1/3 cup) water
For the spuds:
500g (1lb 2oz) baby
potatoes
2 tbsp rapeseed oil
1 tsp smoked paprika
sea salt and freshly
ground black pepper
Method
- Put the potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are tender all the way through. Drain the potatoes and let them cool slightly.
- Preheat your oven to 200°C (400°F).
- Put the boiled potatoes on a baking tray. Use a fork, cup or potato masher (even your hand if the spuds are cool enough) to gently flatten each potato until they are 2.5cm (1in) thick.
- Drizzle the oil over the flattened potatoes. Season the tops and bottoms with the smoked paprika, salt and pepper.
- Roast the potatoes in the preheated oven for 30–35 minutes, turning them over halfway through, until they are crispy and golden brown on both sides.
- Meanwhile, to make the chilli beans, heat the oil in a saucepan on a medium heat. Add the onion and cook for 2–3 minutes, until it’s starting to soften.
- Stir in the garlic, chilli and spices and cook for another 2 minutes.
- Add the beans, passata and water. Stir to combine, then reduce the heat to low and simmer for 20–25 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- To serve, arrange the crispy smashed spuds on a serving plate, then spoon over the chilli beans. Scatter over a handful of grated Cheddar (if using), then add a few big spoonfuls of Greek yogurt and garnish with fresh coriander leaves.
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