White potatoes have got a bit of a bad rep but I’m Irish, therefore I’m a potato lover.
Actually the traditional potato has more micro-nutrient value than the sweet potato & both contain around the same amount of carbohydrates, about 1/2 cup = 15 grams of carbs.
So let’s give the potato some loving with this chilli bean recipe –
Recipe (serves 2) :
2 large potatoes
1 can (250g) of red kidney beans
1 can chopped tomatoes
1 tbsp of tomato puree
1/2 red bell pepper (finely chopped)
1 large white onion/ 1 large garlic clove (finely chopped)
1/2 fresh lime
Spices: chilli flakes, chilli powder, cumin, paprika, sea-salt & black pepper.
What to do:
Preheat the oven to 200c.
Stab each potato with a fork & place in the oven for 45 minutes.
Saute the chopped onion, garlic & red pepper in a pan with coconut oil, cumin, sea-salt, & black pepper.
Add the chopped tomatoes, tomato puree & spices to taste in the pan.
Add the kidney beans, turn the heat down & simmer for 10-15 minutes.
Once the potatoes are cooked, take them out of the oven, use a fork to press down each potato, add a drizzle of olive oil , sea-salt & place back in the oven for 15 minutes until the skin is crispy & golden brown.
Finely remove the potatoes from the oven & serve with the chilli bean mix on top of each potato & a squeeze of fresh lime.