Ingredients
- 4 large Maris Piper potatoes
- 1 red pepper, chopped
- 1 bunch of spring onions, sliced
- 1 head of broccoli (375g), stalk thinly sliced and the rest cut into bite-sized florets
- 1 heaped tsp smoked paprika
- 2 x400g tins of cannellini beans
- 1 tin of plum tomatoes (or chopped tomatoes)
- 80g cheddar cheese
- 80g bag of watercress, spinach and rocket leaves (or any peppery salad leaf mix)
Instructions
- Preheat the oven to 200C. Wash and dry the potatoes, then coat in ~1 Tbsp of olive oil, before pricking them a few times and placing them in a dish in the oven. Cook for 1 hour, or until the potatoes are crispy on the outside and soft on the inside
- Warm up some olive oil in a big pot/casserole dish, then add the red pepper, spring onions and broccoli stalk and cook for 5 minutes to soften
- Stir in the paprika and cook for 1 minute, then add the beans (with their liquid), tomatoes and up to 1 tin of liquid (NOTE: the full tin of water makes it quite runny). Season and bring to the boil
- Once boiling, either transfer the dish to the oven to cook further, or leave simmering on the stove top. Cook for 30 minutes, or until the sauce has reduced and thickened
- In the last 10 minutes of the casserole's cooking time, add the broccoli florets (coated in oil if cooking in the oven)
- Serve with cheese grated over the top of the potatoes and casserole, and some peppery green leaves on the side
Serves 4.
Inspired by this recipe.