Baked Potatoes with Barbecue Beans

Serves 4


  • 4 baking potatoes, around 200g each
  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, deseeded and diced
  • 1 tbsp smoked paprika
  • 250ml good-quality barbecue sauce
  • 60ml The Groovy Food Company Agave Nectar
  • 1 tsp English mustard powder
  • 3 tbsp cider vinegar
  • 2 x 400g cans mixed beans in water, drained
  • Salt and freshly ground pepper
  • 25g butter (or vegan alternative)


  1. Wash the potatoes and pat dry.  Cook for 40-45 minutes in an oven, until the skin is crispy and the middle it light and fluffy.
  2. Meanwhile, begin preparing the BBQ beans by heating the oil in the casserole on a gas hob over a medium heat. Gently fry the onions for 5 minutes until soft, then add the garlic and red pepper and continue to cook for 3 minutes.
  3. Sprinkle over the paprika and cook for 1 minute. Add the remaining ingredients, except the butter, and simmer gently for 10 minutes, or until the beans are heated through. Season well.
  4. To serve, cut a cross in each potato, add a knob of butter and top with barbecue beans.

Tip: Serve with a crisp green salad and freshly-made coleslaw.