Smoky chilli baked beans
Jamie Oliver says, "Channel your inner cowboy with this banging baked bean traybake."
- Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the sweet potatoes and slice them lengthwise into quarters. Rub them all over with a little olive oil, sea salt and black pepper, then place directly on the bars of the oven, cut-side up. Roast for 30 mins, or until softened.
- Peel and finely slice the onions, then place in a 25 x 35cm roasting tray, drizzle with 1 tbsp oil and sprinkle over most of the paprika. Roast beneath the potatoes for 10 mins, or until the onions are softened.
- Remove the tray from the oven, then peel and finely grate over the garlic. Pick the coriander leaves, reserving them for later, then finely chop the stalks and add to the tray. Pour in the passata, the beans and their juices, and 200ml water. Give everything a good stir, then return to the oven for another 20 mins, or until everything is thick and glossy.
- To serve, arrange the sweet potato wedges over the top of the beans. Roughly chop and sprinkle over the coriander leaves, then dollop over the soured cream and crumble over the feta. Dust with the remaining paprika and serve with rice or warmed tortillas to scoop up the baked beans. Lovely.
See more Traybake recipes.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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