angostura baked beans-stuffed jacket potatoes with coleslaw

angostura baked beans-stuffed jacket potatoes with coleslaw

THBLS (The Hungry Babushka lil' sis - I know, I know, I'll need to make a reference page to all these abbreviations soon) and her fabulous boy were down from Brisbane for the weekend and I wanted to stay out of the kitchen as much as possible to spend some quality sibling-bonding time with them.  Of course they had wandered the lane ways of Melbourne stuffing their faces all day so a light dinner was on the cards, and it had to be warm as they were freezing their Brisbane-bred backsides off.  

I have discovered that Angostura Bitters slots in quite nicely where Worcestershire sauce would deliver that characteristic baked bean sauce "twang", which makes it a nice vegetarian substitute (you may/may not know Worcestershire often contains anchovy - FACT).  It's also a great way to use up some of that Angostura Bitters you've had sitting in your cupboard since you used it once to make a Lemon Lime and Bitters.

Double the batch of baked beans and enjoy on toast for breakfast the next day!

angostura baked beans-stuffed jacket potatoes with coleslaw
Serves 4 (2 potatoes each)

8 medium-sized potatoes, washed 
4 tbsp olive oil
1/2 tbsp sea salt flakes
8 tbsp sour cream
150g grated gruyere cheese
80g butter

2 x 400g cans cannellini beans, drained, rinsed
2 x 400g cans crushed tomatoes
2 tbsp tomato paste
1 tbsp Angostura Bitters
1 tbsp honey
1/2 tsp cayenne pepper
2 sprigs rosemary, leaves picked, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp light olive oil
Sea salt flakes and freshly cracked black pepper

1/4 red cabbage, shredded
1/2 wombok cabbage, shredded
1 carrot, coarsely grated
1/4 cup milk
1 tbsp mayonnaise
1 tsp caster sugar
2 tbsp lemon juice
Pinch of salt

Preheat a fan-forced oven to 200ºC.  In a large bowl, toss potatoes whole in the olive oil (4 tbsp) and sea salt flakes (1/2 tbsp).  Place potatoes directly onto an one rack (making sure there is a tray on the level underneath to catch any oil drips).  Bake for 1 hour to 1 hour 10 mins or until soft when poked with a skewer.

Meanwhile, to make baked beans, heat oil over low-medium heat in a large saucepan.  Add onion, garlic and rosemary and sauté 3-5 mins or until onion becomes opaque and soft.  Add all of the other ingredients except beans.  Bring to the boil, then reduce heat, cover and allow to simmer for 20 mins.  Add cannellini beans, remove lid and and cook for a further 5 mins just to heat the beans through.  Season to taste.

To make coleslaw, in a screw-top jar combine milk, mayo, sugar, lemon juice and salt.  Screw the lid on and shake vigorously to make the dressing.  Toss cabbages and carrot together in a large bowl and coat with dressing to your liking.

To assemble the potato, cut a little hole in the middle, then use a spoon to flatten out a well in the centre of the baked potato.  Put a small dollop of butter inside the well, followed by grated cheese, a generous spoonful of baked beans and a dollop of sour cream.  Serve with coleslaw on the side.