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Spicy ’nduja beans & cheese jacket potato filling

Preparation time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes

Serves: 4

Ingredients

• 2 tsp olive oil
• 1 onion, finely chopped
• 1 leek, roughly chopped
• 1 fresh bay leaf (optional)
• 2 cloves garlic, crushed
• 40g Cooks’ Ingredients ’Nduja • 1 tbsp tomato purée
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp dark brown soft sugar
• 1⁄2 tbsp sherry vinegar
• 2 x 400g cans cannellini beans, drained and rinsed
• 400g can chopped tomatoes
• 250ml fresh chicken stock
• 120g Essential Cheddar, grated

Method

1 Heat the oil in a large pan, then add the onion, leek and bay leaf (if using); season. Cook over a medium-low heat for 10 minutes, stirring now and then. Add the garlic, ’nduja, tomato purée, paprika, oregano and sugar. Cook for 4-5 minutes, until caramelised and fragrant.

2. Add the sherry vinegar, beans, tomatoes and chicken stock to the pan and bring to a gentle simmer. Cook over a low heat, stirring occasionally, for 30 minutes until you have a thick, rich sauce. Serve on jacket potatoes, topped with a handful of grated Cheddar. Eat straightaway.