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Vegetarian

Potato Wedges with Chilli Beans

Potato wedges taste great loaded up with spicy chilli beans. If you don’t already have any in your freezer, making your own doesn’t take long and you don’t need to use the oven. Tins of beans in chilli sauce are a versatile addition to you store cupboard, so it’s worth always keeping a couple of tins in stock.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 2
    Large potatoes (400g in total), each cut into 8 wedges
  • 1 tbsp
    Vegetable oil
  • 400g
    Tin of beans in chilli sauce
  • 20g
    Cheddar, finely grated
  • 2
    Spring onions, finely sliced
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam.
  2. Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.)
  3. While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven).
  4. Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve.

Notes

If you are particularly hungry, you can easily increase the number of potatoes, but you may need to cook in batches. Or bake in a hot oven for around 30 minutes.

You can add extra beans, or frozen or tinned sweetcorn, to the chilli beans if you like. Or top the potato wedges with leftover chilli con carne.