Spiced Butter Bean Spinach And Tomato Topping For Jacket Potato Recipes

Steps:

• In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
• Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.

Steps:

• Peel and slice the onion and garlic and fry them together until soft. Add the curry powder and stir it inches.
• Drain and rinse the butter beans and add them to the pan along with the chopped tomatoes. Simmer for 10 minutes.
• Stir in the spinach and leave to simmer for another 5 minutes.
• Serve hot over your jacket potatoes.

Steps:

• In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir until tender, 30-45 seconds. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally. If desired, serve with pasta and cheese. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In saucepan, heat butter, sauté celery and sun dried tomatoes. About 1 minute. Add beans, thyme and ¼ cup broth or water. Cover pan; heat through over low heat.
• Meanwhile, heat oil in skillet over medium-high heat. Add onion; cook until golden. Continue cooking until onion becomes crisp. Remove onion and set aside. Add spinach and remaining ¼ cup broth to skillet; sprinkle with salt and cayenne pepper. Cover and cook until leaves wilt, about 1 to 3 minutes. Season with splash of vinegar, if desired.
• To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.

Steps:

• Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds.
• Dice tomato into 1/4 inch pieces.
• Add rest of ingredients, (except for The Water Sauce), mixing gently.
• Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount.
• Put all ingredients for the "Water of the Tomato" together and mix to emulsify.
• Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate.
• Spoon 1/4 of the tomato water on each serving.
• Garnish with parsley.
• Pretend you are dining with the "King and Queen".

Steps:

• 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.
• 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.
• Split open the potatoes and spoon in the beans. Scatter with chives and serve.