JACKET POTATO WITH PINTO BEANS AND SMOKED CHEESE
2 portions - Ingredients and the method below picture.
2 large potatoes skin on
80g Pinto beans
1 large onion
60g Smoked cheese
2 garlic cloves
50ml Olive oil
40ml White wine
40g Tomato paste double concentrated
1g Black pepper
10g Fresh chopped parsley for garnishing
Soak the beans in water overnight. Strain the beans and place them into a deep GN container with water. Pierce the potatoes on the bottom side using a small knife. Place them into a full GN container into a preheated Retigo combi oven together with the beans in water, set on hot air mode 170°C for 60 minutes.
Meanwhile, chop the onion, put oil in a pot, heat up and add the chopped onion, garlic cloves and fry until light brown. Add tomato paste and fry for few seconds and add white wine. Reduce down add cooked beans, salt, pepper and finish with a nob of butter.
Cut the cooked jacket potatoes almost in half lengthwise and fill with the prepared filling and finish it with grated smoked cheese. Put them back into the oven for 1 minute setting on hot air mode 230°C.
When served garnish with chopped fresh parsley.