- 1 cheddar piece
- 1 BBQ sauce tub
- 1 smoked paprika bag
- 1 taco seasoning sachet
- 1 kidney beans pack
- 2 desiree potatoes
- 1 carrot
- 1 green cabbage piece
- 1 parsley bunch
Pantry staples: Cooking oil, salt, vinegar, white sugar
Allergens: Garlic, onion, dairy
Specialised equipment: Barbecue (optional), lined baking tray
Chef's note: BBQ beans are a regular side dish found in barbecue restaurants in the United States. We’ve served them with a baked potato and coleslaw to compliment the meal.
* Parsley is used across multiple dishes so read each recipe carefully!
1. Boil the potato
Bring a saucepan of salted water to the boil. Add the potatoes, reduce heat to simmer and cook for 25 minutes or until tender. Test this by piercing a potato with a skewer. The cooking time may vary depending on the size of your potatoes.
2. Prepare the ingredients
Preheat an oven to 190C fan forced. Wash the vegetables. Shave or thinly slice the cabbage. Cut the carrot into thin matchsticks. Drain and rinse the beans. Grate the cheddar cheese. Thinly slice 1 tablespoon per person of the parsley* leaves.
3. Make the spice mix
Combine the taco seasoning with the smoked paprika.
4. Make the BBQ beans
Heat a splash of oil in a frying pan over medium heat. Add the beans, spice mix and BBQ sauce. Bring to the boil, reduce heat and simmer, stirring occasionally, for 3 minutes or until the sauce slightly thickens.
5. Bake the potatoes
Once the potatoes have boiled, place them onto a lined baking tray and into the preheated oven for 8 minutes or until the skin dries out and browns slightly.
6. Make the coleslaw
Meanwhile, combine the cabbage, carrot and most of the parsley. Dress the coleslaw with a splash of vinegar, pinch of salt and pinch of sugar and adjust to taste.
7. To serve
Place a baked potato on each serving plate. Cut the potato in the centre to open, fill with the BBQ beans and cheese (you can return the potato to the oven to melt the cheese, if desired). Serve with the coleslaw and a sprinkle of the remaining parsley.