Barbecue Beans

10 minutes prep, 45 minutes cook

Serves 4

Ingredients

4 baking potatoes, around 200g each

1 tbsp vegetable oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 red pepper, deseeded and sliced

1 tbsp smoked paprika

250ml good quality barbecue sauce

60ml agave nectar

1 tsp English mustard powder

3 tbsps cider vinegar

2 x 400g cans mixed beans in water, drained

Salt and freshly ground black pepper

25g butter

Special kit

ceramic potato baker, optional

Method

Wash the potatoes and pat dry. Place them in the base of the potato baker, cover with the lid and place the baker on a gas hob over a low heat. Cook for 40-45 minutes, turning the baker halfway through. If you don't have a ceramic potato baker, you can just bake the potatoes in a hot oven for around 45 minutes, until the skins are crisp and the insides soft.

Meanwhile, begin preparing the BBQ beans by heating the oil in the casserole on a gas hob over a medium heat. Gently fry the onions for 5 minutes until soft, then add the garlic and red pepper and continue to cook for 3 minutes.

Sprinkle over the paprika and cook for 1 minute. Add the remaining ingredients, except the butter, and simmer gently for 10 minutes, or until the beans are heated through. Season well.

To serve, cut a cross in each potato, add a knob of butter and top with barbecue beans. Tip: Serve with a crisp green salad and freshly-made coleslaw.