Oven-Baked Three Bean Chilli With Jacket Potatoes

1.Preheat the oven to 220°C/200°C (fan)/gas 7 and boil half a kettle.

2.Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat.

3.Drain and rinse your red kidney beans, butter beans, and black beans all together.

4.Add the drained beans to the dish with your ground smoked paprika, cumin seeds, chopped tomatoes, and chipotle paste. Sprinkle in your vegetable stock mix and give everything a good mix.

5.Crush your garlic open by squashing them with the side of a knife and discard the skins. Add the crushed garlic to the dish with 250ml [375ml/500ml] boiled water and bring to the boil over a high heat.

6.Cover the casserole dish with a lid and put the potatoes on another tray. Bake for 45-50 min or until the potatoes are cooked through and the chilli has thickened.

7.Meanwhile, slice your green chilli(es) roughly. Add the sliced chilli to a small bowl with your white wine vinegar and set aside to pickle. Chop your coriander finely, including the stalks.

8.Garnish the oven-baked three bean chilli with the quick-pickled green chilli and chopped coriander. Serve with the jacket potatoes to the side.