Baked Potatoes with Smoky Chilli Beans

The chipotle peppers give the smoky flavour to the beans, and you can add some of the extra sauce that surrounds them if you want a more fiery version. SMOKY CHILLI BEANS 2 tablespoons olive oil 1 onion, thinly sliced 1 red capsicum, thinly sliced 2 cloves garlic, crushed

1 chipotle pepper in adobo, chopped

2 teaspoons ground cumin

400-gram tin crushed Italian tomatoes

400-gram tin each black beans and red kidney beans, drained and rinsed

1 bunch fresh coriander, chopped TO ASSEMBLE 1 cup grated cheddar cheese sour cream, to garnish pickled chillies, to garnish

Heat the oil in a large sauté pan and add the onion, capsicum and garlic. Season and cook for 10 minutes.

Add the chipotle pepper and cumin and cook for 2 minutes.

Add the tomatoes and the beans, bring to the boil, then simmer for 15 minutes until reduced and thick. Stir through three-quarters of the coriander, reserving the rest for garnish.

TO ASSEMBLE: Make a long slit in each potato and squeeze the sides to push open. Fill generously with the chilli beans and top with cheese. Bake at 200°C for 10 minutes until the cheese has melted and the filling is hot.

Top each potato with a dollop of sour cream, a pickled chilli and coriander. SERVES 4