Baked Potato With Spicy Baked Beans Recipes

SWEET AND SPICY BAKED BEANS

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

BAKED POTATOES WITH SPICY DHAL

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
• While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
• Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

SPICY ROASTED POTATOES

Steps:

• In a large resealable plastic bag, combine all ingredients; shake to coat. Place potatoes in a 9-in. square baking pan coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring once.

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

SPICY BAKED BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
• Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
• Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

BAKED POTATO WITH SPICY BAKED BEANS

Steps:

• Heat oven to 425ºF.
• Prick potatoes in several places with fork or sharp knife. Bake 45 to 50 min. or until tender.
• Meanwhile, cook onions in small skillet sprayed with cooking spray on medium heat 5 to 8 min. or until tender, stirring frequently. Remove onions from skillet; set aside.
• Spray skillet with additional cooking spray. Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.
• Cut slits in tops of potatoes; top with beans and onions.

SKINTASTIC BAKED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan.
• Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.

SPICY BEANS ON BAKED SWEET POTATO

Steps:

• Preheat the oven to 210 degrees (gas 6-7).
• Rinse the sweet potatoes, then pierce with a small sharp knife. Place them on a baking.
• tray and bake for 1-1½ hours, or until soft.
• Heat the oil in a large saucepan and cook the onion over a medium heat for about 5 minutes, stirring occasionally, until very soft and golden. Add garlic and spices, and cook, stirring, for 1 minute.
• Add the tomato and stock, stir well, then add the vegetables and beans.
• Bring to the boil, then reduce the heat and simmer, partially covered, for 20 minutes.
• Uncover, increase the heat slightly, and cook.
• for a further 10-15 minutes, or until the liquid had reduced and thickened. Stir in the coriander leaves just before serving.
• To serve, cut the sweet potatoes in half lengthways. Spoon the vegetable mixture over the top. Add a dollop of light (soy) sour cream and sprinkle with grated (soy) cheddar cheese.

SPICY OVEN-ROASTED POTATOES

Steps:

• Preheat oven to 450°F. Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
• Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes.

SPICY BAKED BEANS

Steps:

• Place all beans in a bowl, cover with water to a depth of 2 inches, add thyme and soak at least 4 hours.
• Heat a heavy 3-quart casserole. Add cumin seeds, and cook, stirring, until they dance around and smell toasty. Remove them.
• Add the oil, onion, carrot and bacon to casserole, and saute over medium heat 10 minutes, until the bacon is golden. Stir in the jalapeno, garlic and toasted cumin seeds.
• Preheat oven to 250 degrees.
• Drain beans, and add them along with the canned and fresh tomatoes, maple syrup, brown sugar, bay leaf, orange rind and crushed peppercorns. Stir in all but 1 tablespoon of the cilantro, and add 3 cups of water. Cover, and bring to a slow simmer. Place in the oven, and cook 2 hours.
• Add vinegar and salt to taste. Return to the oven 2 1/2 hours longer, until the liquid has been absorbed but the beans are still moist. Adjust seasonings, adding more vinegar and salt if needed. Sprinkle with remaining cilantro, and serve.