Name: Smokehouse Bean & Bacon Jacket Potatoes with Plant-Based Mayo & Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 2 Garlic; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Plant-Based Mayo; 100 g Diced Bacon; 1 packet Onion Chutney; 1 Cucumber; 1 packet Tomato Paste; 1 tin Cannellini Beans; 1 sachet Louisiana Spice Blend; 2 packet Potato; 1 Carrot; 1 packet Mixed Salad Leaves

HelloFresh

Recipes

Smokehouse Bean & Bacon Jacket Potatoes

with Plant-Based Mayo & Cucumber Salad

Get up to $175 off

Allergens:

Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Vegetable Stock Powder

Red Onion

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

100 g

Diced Bacon

1 packet

Onion Chutney

(Contains: Sulphites; )

Cucumber

1 packet

Tomato Paste

1 tin

Cannellini Beans

1 sachet

Louisiana Spice Blend

2 packet

Potato

Carrot

1 packet

Mixed Salad Leaves

Nutrition Values

Calories631 kcal

Energy (kJ)2640 kJ

Fat27.2 g

of which saturates5.7 g

Carbohydrate61.7 g

of which sugars21.7 g

Dietary Fibre23.3 g

Protein25.3 g

Sodium2200 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Cut potato in half. • Place potato, cut-side down, on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange cut-side down and roast until crisp and tender, 40-45 minutes.

• Meanwhile, finely chop garlic, carrot and onion (see ingredients). Slice cucumber into rounds. • Drain and rinse cannellini beans. • Drain sweetcorn.

• When the potatoes have 20 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, carrot, onion and sweetcorn, stirring, until softened and bacon is golden brown, 6-7 minutes.

• To the pan, add cannellini beans, Louisiana spice blend, garlic and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper.

• Meanwhile, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

• Divide jacket potatoes and salad between plates. • Top with American cannellini beans and bacon. Dollop with plant-based mayo. Tear over coriander (see ingredients) to serve. Enjoy!