Stuffed Baked Potatoes With Chili

STUFFED BAKED POTATOES WITH CHILI

To fill 4 potatoes

• 8 oz (225 g) red kidney beans, soaked overnight

• 1 onion, chopped

• 2 fresh chili peppers, seeded and chopped

• 4 ripe tomatoes, skinned and chopped

• 1 tbs fresh coriander, chopped

• oil for frying salt, pepper

1. While the potatoes are cooking bring the soaked beans to the boil and simmer for 45 minutes until soft.

2. Salt the water and cook for a further 5 minutes. Drain.

3. Meanwhile, gently saute the onion and chilies.

4. When the onions are limp, add the tomatoes and cook until they form a pulp.

5. Stir in the beans, coriander and seasoning.

6. This can be kept warm until the potatoes are ready.

7. Cut a deep cross in the top of each potato, squeeze the sides and spoon over the mixture.

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