He asked for jacket potato and beans-so I gave him black beans, smoked Aubergine, pineapple and feta on a jacket

30 Nov

sJacket potato with black beans, smokey Aubergine, pineapple and feta

I asked my husband what he wanted for dinner the other day and he said jacket potato with cheese and beans. Now, call me a food snob if you like but I don’t like the tomato sauce in the tins of baked beans. I know, I know, lots of people say that with a bit of chilli sauce or pepper they’re great with lovely melting cheese. I’m just not very keen on them and it seems like my little one isn’t either. He will eat black beans or kidney beans in a curry, but he won’t eat baked beans.

But who can blame the man for wanting a steaming hot jacket potato with a crisp and crunchy skin, fluffy clouds of soothing spud on the inside with oozy and juicy fillings? Is there anyone out there that isn’t drooling at the thought?

I know they are convenient and have some nutritional benefits, but no. I just can’t. So, following twitter conversations with Monica Shaw and Nazima Pathan I thought of a very gorgeous, balanced and flavour packed alternative. My jacket spud filling is far from boring or ordinary. It is deep with black beans, smoky with roasted Aubergine and smoked paprika, sweet with pineapple and has a kick of chilli and a tang from rice wine vinegar…lets not forget the Thai basil or salty feta on top. It’s a sigh-worthy comfort meal.

Ingredients to serve 3-4

4 medium baking potatoes
One tin of black beans
3 large tomatoes
2 cloves of garlic
3 medium aubergines
150g ripe pineapple
2 tsp smoked paprika
2 tsp minced Thai basil
1.5tbsp rice wine vinegar
1-2 red chillies, minced
2tbsp cooking oil
Feta for crumbling on top
Salt to taste.

1. Wash the potatoes and dry them thoroughly with a cloth. Leave them to dry completely before drizzling them with olive oil and baking them in an oven at 180 degrees for 1.5hours. Ovens vary of course.
2. Wash and dry the aubergines and cover them in oil. Roast them until they shrivel and can be pierced all the way through. It should take 30-40minutes. Remove the Aubergine and leave them to cool. Once cool, remove the skin from the aubergines and mash the pulp to a soother consistency.
3. Skin the tomatoes by immersing them in boiling water until the skins start to split. Wash them in cold water before whipping the skin off. Cut the tomatoes into quarters and leave them to a side.
4. Heat the oil in a pan and add the garlic, chilli and paprika and sauté for a minute. Then add the tomatoes, aubergine, pineapple and salt.
5. Stir in the Thai basil, rice wine vinegar and mix it all through. Cook on a low to medium flame for 8-10 minutes.
6. Once the potatoes are cooked, slit them open and top with the bean Michael and crumble feta on top.

For more comfort food recipes, check out my;

Kale, banana and red onion pakora

Asian style sweetcorn soup with chilli, cumin and coriander rice flour dumplings

Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

My food onesie; ‘samosa filling’ macaroni and cheese

You can follow me on Pinterest and Google+ now

17 Responses to “He asked for jacket potato and beans-so I gave him black beans, smoked Aubergine, pineapple and feta on a jacket”

  1. Dipti November 30, 2013 at 3:53 pm #

    Hi Deena

    This sounds like an interesting recipe especially with the pineapple & aubergine! The question is, did your husband like it!?
    I agree with your boy, kidney beans are far nicer in a curry. Never heard of baked beans in a curry before?


    • Deena Kakaya November 30, 2013 at 3:59 pm #

      Hi Dipti,

      It’s very lovely to hear from you.

      Yes, my husband loved it, so much so that he ate two potatoes with the filling. I stuck to the one, but ate some filling on its own. Guess what? Even my fussy toddler ate the topping. What a result!


  2. foodbod November 30, 2013 at 4:16 pm #

    I’m not keen in baked beans either, although my menfolk love them! For me your recipe sounds lovely x

    • Deena Kakaya November 30, 2013 at 4:17 pm #

      Hi Elaine, you too? Yaay! Hope you’ll try this one out then x

  3. foodbod November 30, 2013 at 4:19 pm #

    I will ☺️

  4. Selma's Table November 30, 2013 at 5:55 pm #

    Hi Deena – that sounds like an amazing combination of flavours – wow!!! I am not surprised your hubby ate two. When I read the title of the post I thought that you were talking about your son!!! This is one that I am bookmarking…xx

    • Deena Kakaya November 30, 2013 at 6:11 pm #

      Hello Selma! Lovely to hear from you, thanks so much for stopping by.

      Yeah, I wasn’t thinking of sharing this recipe until I ate it- it’s so tasty, full of contrasts! I hope you’ll try it xx

  5. Fuss Free Helen December 1, 2013 at 1:30 pm #

    Delicious! And so much more interesting than a boring jacket!

    • Deena Kakaya December 1, 2013 at 2:36 pm #

      Thanks Helen, I appreciate you stopping by. It was definitely not an ordinary spud 😉 x

  6. EA-The Spicy RD December 1, 2013 at 7:33 pm #

    Oh my goodness…You have taken a simple baked potato to a whole new level of deliciousness!!! Your hubby is a very lucky man indeed 🙂

    • Deena Kakaya December 1, 2013 at 7:35 pm #

      Hello lovely, how are you? It’s always so nice to hear from you. How was thanksgiving?

      Ha ha, yes, I agree…he’s so lucky! Mins you, he did the ironing today…so…it’s fair 🙂 xx

  7. Oh My Veggies (@ohmyveggies) December 2, 2013 at 1:03 am #

    I bet this would be amazing with sweet potatoes too–yum!

    • Deena Kakaya December 2, 2013 at 9:50 am #

      Hi Kiersten, great to hear from you! I appreciate you stopping by. Yes, I think sweet potato would work great too, it’s a lower GI option as well x

  8. Joanne December 2, 2013 at 12:09 pm #

    Your filling sounds great!! Way better than a can of baked beans!

    • Deena Kakaya December 2, 2013 at 12:12 pm #

      Hi Joanne, great to hear from you! Thanks for taking the time to share your thoughts with me!

      Yes, it was really not very ordinary as a jacket filling on tasted really wonderful, full of contrasts. Xx


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