Stuffed red potatoes with baked beans are a delicious and nutritious dish, perfect for those looking for a tasty and healthy option. This dish combines the natural sweetness of potatoes with the creaminess and bold flavor of borlotti beans, creating a balance of flavors that even satisfies the most demanding palates.
It is ideal as a hearty side dish or even as a light main course. Additionally, it’s a great choice for those following a vegetarian or vegan diet, as it provides a good source of plant-based proteins, fiber, and vitamins.
Combining beans and sweet potatoes in a dish is not only delicious but also provides a nutritious, balanced, and filling meal. This combination offers a variety of essential nutrients, enhancing overall health and supporting a balanced diet.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Stuffed Red Potatoes with Beans
- 4 sweet potatoes (or red sweet potatoes)
- 7 oz dried borlotti beans (or 2 cans of 8.5 oz each drained weight)
- 1 onion
- 1 clove garlic
- 1/4 cup sour cream
- 2 pinches salt
- to taste black pepper
- 1 tsp dried oregano
Preparation of Stuffed Red Potatoes with Beans
To prepare Stuffed Red Potatoes with Beans, first wrap the potatoes in foil and bake in a static oven at 350°F for about twenty minutes.
If you use dried beans, soak them the night before and cook them as usual; for convenience, we used canned pre-cooked beans.
Meanwhile, finely chop the onion and garlic and sauté in a pan with a drizzle of oil just until they soften.
Add the cooked beans and sour cream to the pan, adjust the salt and pepper, and season with crushed dried oregano.
Remove the sweet potatoes from the oven, cut them in half lengthwise with a spoon (being careful not to burn yourself), and scoop out some of the center pulp to create a boat shape.
Mash the scooped-out potato pulp and add it to the bean mixture, mixing everything well.
Now fill the red sweet potatoes with a spoon, arrange them on the baking sheet, and put them back in the oven for another 10 minutes.
Serve them hot and steaming, drizzled with a little raw extra virgin olive oil.
The stuffed red potatoes with beans can be considered either a main dish or a side dish, depending on the portions and pairings.
Tips
As a Main Dish
Grilled Vegetables: A mix of seasonal grilled vegetables, such as zucchini, peppers, eggplants, mushrooms, or pumpkin can perfectly complete the dish.
Mixed Salad: A fresh salad with lettuce, tomatoes, cucumbers, radishes, and a simple
oil and balsamic vinegar dressing will add a crisp and light note.
As a Side Dish
Grilled Chicken: Sweet potatoes are a perfect side dish for succulent grilled chicken, perhaps flavored with Mediterranean herbs.
Fish Fillets: Fish like salmon or cod, baked or grilled, pair excellently with the sweetness of the potatoes.
Vegan Burger: If you prefer a vegetarian option, a vegan burger made with lentils or chickpeas will be delicious paired with baked sweet potatoes.
How to Store Stuffed Red Potatoes with Beans
You can store them in the refrigerator well-sealed in an airtight container for 2 days and then reheat them in a pan or microwave.
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