Ingredients
11 total- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 x 60g packs chorizo crumb
- 400ml passata
- 400g tin cannellini beans, drained
- 4 McCain’s Frozen Jacket Potatoes
- 2 handfuls grated cheese
- 4 tbsp butter, optional
- 4 tbsp garlic mayo
- 1 pinch ground paprika
- 2 tbsp parsley, chopped
Method
6 stepsStep 1
Heat the oil in a pan over a medium heat. Add the onion and fry for 5 mins, until softened and slightly golden.
Step 2
Add the chorizo then fry for 3 mins until fragrant and the oil begins to release.
Step 3
Stir through the passata and cannellini beans, bring to a simmer then cook for 5-10 mins until thickened to your liking.
Step 4
Meanwhile, cook the jacket potatoes to packet instructions. - might want to blast in the oven to get a better colour and texture on this
Step 5
Once cooked, cut the potatoes and add the butter then divide half the garlic mayo between each then mix it gently into the potato.
Step 6
Top with cheese, chorizo beans, remaining garlic mayo and a sprinkle of paprika.