- 2 tablespoons light olive oil or vegetable oil
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 ¾ cups green beans, trimmed and chopped
- 1 red pepper, deseeded and finely chopped
- 1 14-ounce can kidney beans, drained
- 12 ounces vegetarian ground beef substitute (optional)
- 1 teaspoon chipotle chili paste, or ½ teaspoon dried chili flakes
- 2 14-ounce cans chopped tomatoes
- 4 tablespoons water
- 1 tablespoon Worcestershire sauce (vegetarian, no anchovies)
- 1 tablespoon tamari (for gluten-free option) or soy sauce
- 1 tablespoon finely chopped fresh cilantro or parsley, or 1 teaspoon dried herbs
- sea salt and freshly ground black pepper, to taste
- sour cream or creme fraiche (or dairy-free plain yogurt), to serve
- 6 baking potatoes
Prep time: 15 minutes
Cooking time: 40–60 minutes
Preheat the oven to 350°F. Wash the potatoes and prick them with a fork. Wrap them in foil and bake in the oven—this should take about 1 hour, depending on the size of your potatoes.
Meanwhile, make the chili sauce. Heat the oil in a medium to large saucepan, add the onions, and fry gently for 5 minutes. Stir in the garlic, green beans, and red pepper. Turn up the heat slightly, then stir in the drained kidney beans and the ground beef substitute (if using) and cook through for 1 minute.
Stir in the chipotle paste or chili flakes, the chopped tomatoes, water, Worcestershire sauce, and tamari or soy sauce. Bring to a gentle simmer, then cover and cook for 30 minutes, checking and stirring occasionally.
Taste, and add more seasoning as necessary. If you prefer a spicier sauce, add extra chipotle paste or chili flakes. The sauce should be rich and thick.
Finally, stir in the herbs and add sea salt and black pepper to taste. Keep warm until the potatoes are ready. To serve, spoon the chili sauce evenly over the baked potatoes and top each one with a dollop of sour cream or crème fraîche.
Reprinted with permission from At My Table published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Text and photography © 2015 by Mary McCartney.