Baked potatoes with spinach and beans

Baked potatoes with spinach and beans

Total: 1 hr 15 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 338 kcal
, Fat: 13 g
, Carbohydrate: 39 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

1 kg baked potato
1 tbsp olive oil
1 tsp sea salt

Beans

1 tbsp olive oil
1 tin black beans (approx. 120 g, rinsed, drained

Spinach

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, deseeded, cut into rings
200 g baby spinach
¼ tsp salt

To fill

2 tbsp white almond cream
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How it's done

Potatoes

Prick the potatoes 3 times with a fork, brush with oil, season with salt, place on a baking tray lined with baking paper.

To bake

Approx. 45 mins. in the centre of an oven preheated to 220°C.

Beans

Heat the oil in a non-stick frying pan. Fry the beans for approx. 5 mins. until crispy, remove and set aside.

Spinach

Heat the oil in the same pan. Sauté the onion, garlic and chilli, add the spinach, allow to wilt, season with salt.

To fill

Remove the potatoes from the oven, slice down the middle, push apart slightly, fill with spinach. Add the almond butter, sprinkle the beans over the top.

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