This vegetarian topping for jacket potatoes is fast and easy, yet nutritious. Try serving it for lunch or a quick weeknight meal.
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400g can red kidney beans
2 tbsp extra-virgin olive oil
1/2 tsp ground cumin
50g drained and roughly chopped stoned black olives in oil
1 finely chopped jalapeño pepper
150g carton of soured cream or half-fat crème fraîche
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Method Prep:15min › Ready in:15min
Drain and rinse a 400g can red kidney beans. Tip half into a bowl and roughly crush with a fork with 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin and seasoning. Stir in the remaining beans, 50g drained and roughly chopped stoned black olives in oil and 1 finely chopped jalapeño pepper. Divide among the split baked potatoes, then spoon a 150g carton of soured cream or half-fat crème fraîche over the top, if you like. Serve with a sliced avocado and plum tomato salad (tossed in 1 tbsp lime juice, then in 2 tsp extra-virgin olive oil).