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    Spicy ’nduja beans & cheese jacket potato filling

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    Spicy ’nduja beans & cheese jacket potato filling

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

    Serves: 4


    • 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 


    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. 

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