Jacket Potatoes | Black Beans | Achiote Butter | Lime Sour Cream
Jacket potatoes with achiote and black beans is a flavourful and satisfying dish that combines the creaminess of baked potatoes with the bold flavours of achiote and black beans.
Ingredients
2 large baking potatoes
60g Cool Chile Achiote Paste
180g butter
1 tbsp Cool Chile Mojo de Ajo
1 garlic clove
1 small onion, finely chopped
1 teaspoon ground cumin
Pinch of chilli flakes, to taste
1 jar Bold Beans Queen Black Beans
Salt and pepper, to taste
Method
Potatoes
Preheat your oven to 400°F (200°C). Scrub the baking potatoes and prick them with a fork a few times.
Place the potatoes on a baking sheet and bake in the preheated oven for about 50-60 minutes, or until the potatoes are tender and cooked through. The cooking time may vary depending on the size of the potatoes.
Achiote Butter
In a small bowl, combine the achiote paste, butter, garlic clove and a pinch of salt. Mix until the paste is well incorporated and pop into the fridge.
Black Beans
Heat 1 tbsp of Mojo de Ajo, add the chopped onion, ground cumin, and chilli flakes to the pan. Sauté for a few minutes until the onions are softened and translucent.
Add the black beans to the pan and cook for about 5 minutes, stirring occasionally, until the beans are heated through. Season with salt and pepper to taste.
Lime Sour Cream
Mix 120g of sour cream with the zest of 1 lime and the juice of 1-2 limes depending on taste.
Once the potatoes are done baking, carefully slice them open lengthwise. Use a fork to fluff the insides of the potatoes, add the achiote butter, top with the black beans and lime sour cream
