BAKED SWEET POTATO & SMOKY BAKED BEANS

As a student, one of my favourite meals was a baked potato with baked beans and cheese. Beans are a great source of protein and fibre, but tinned baked beans come in a sugary sauce with added flavourings and preservatives. This recipe ups the nutrition and flavour, using a combination of kidney beans and butter beans in a homemade smoky tomato sauce. Serve them in a baked sweet potato for a healthy meat- free lunch, or on rye toast with poached eggs for a protein-packed breakfast. SERVES 2 2 sweet potatoes ½ tbsp extra virgin olive oil ½ tsp sea salt for rubbing 1 tbsp coconut oil 1 clove garlic, finely chopped ½ red onion, diced ½ x 240g tin kidney beans, drained ½ x 240g tin butter beans, drained ½ x 400g tin chopped tomatoes 1 tsp smoked paprika 1 tsp chilli flakes salt and black pepper Greek yoghurt, spring onion, spinach, to serve (optional) 1 Preheat the oven to 200C/400F/ gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on high for 8 minutes or until soft. Rub with the olive oil and salt. Transfer to a baking tray, put the tray in the oven and cook for 15-20 minutes until crispy. 2 To make the beans, melt the coconut oil in a saucepan. Add the garlic and onion and fry for 2-3 minutes until translucent. Add the beans, chopped tomatoes, paprika and chilli flakes. Bring to a simmer and cook for a further 5-10 minutes until slightly reduced and thickened. Season with salt and pepper to taste. 3 Serve the sweet potatoes with the beans on top, a side of spinach, a dollop of Greek yoghurt and some spring onions, as wished. ➤