Black olive, bean and jalapeño jacket potato topping

    Black olive, bean and jalapeño jacket potato topping

    7saves
    15min


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    About this recipe: This vegetarian topping for jacket potatoes is fast and easy, yet nutritious. Try serving it for lunch or a quick weeknight meal.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Ready in:15min 

    1. 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).

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