This dish is vegan friendly and packed full of nutrients! The humble potato is a great source of vitamins C and B6 which help reduce tiredness and fatigue, while cannellini beans and veggies add antioxidants and protein. Cannellini beans also contain magnesium which helps relaxation and boosts production of neurotransmitters. Additionally, Magnesium helps the body to absorb calcium, which is essential for healthy teeth, gums, and bones.

Ingredients

• 345g Cannellini beans in water
• 135ml Water
• 90g Diced white onion
• 90g Diced carrot
• 90 g Chopped tomatoes
• 90g Mixed diced peppers
• 2 tsp Tomato paste
• 1 ½ tsp Vegetable bouillon
• ½ tsp Garlic puree
• ½ tsp Smoked paprika
• A dash of sunflower oil
• Ground black pepper to season
• 360g Salad potatoes

Method

Pre-heat your oven to 180⁰C

Wash the potatoes and place into a baking tray. Once the oven has reached 180⁰C, place the potatoes into the oven for 35-40 minutes.

Add a dash of sunflower oil to a pan and bring to a medium heat before adding the onions and carrots. Cook until soft.

Add the garlic, tomato paste and smoked paprika, then season with a little ground black pepper. Cook out for 5 minutes.

Add water and vegetable bouillon, and simmer for 10 minutes.

Add chopped tomatoes and drained cannellini beans. Mix well and bring to the boil for 15 minutes.

Add mixed peppers and simmer for 5 minutes.

Remove the mini jackets from the oven and carefully cut open to cool. Spoon the baked beans onto a plate or bowl with the mini jackets and serve.

*This dish will serve approximately two adults and two children depending on age and appetite. Always check that you're serving children the appropriate portion size.