Salt + Pepper Baked Potatoes With Black Beans
Why we love it:
- 4 Russet Potatos (look for nice palm sized potatoes)
- 2 teaspoons Extra Virgin Olive Oil
- 1⁄2 teaspoon Black Pepper (use less if desired)
- 1 teaspoon Kosher Salt (divided)
- 1 15-ounce can Black Beans
- 2 Tablespoons Unsalted Butter (divided)
- 1 teaspoon Tomato Paste
- 1 Tablespoon Chili Powder
- 1 bunch Broccolini
- 1⁄2 bunch Green Onion
- 4 Tablespoons Sour Cream (or let’s be honest, more)
1. PREHEAT THE OVEN TO 425 DEGREES
Wash the potatoes well, scrubbing the skin. Let them dry off a bit, but some water clinging will be ok. Tear off a piece of aluminum foil for each, just enough to wrap them. Place each potato in the foil then drizzle evenly with the olive oil. Sprinkle with all of the black pepper and about a ¼ teaspoon of salt per potato (if you don’t like black pepper omit or reduce the amount).
Wrap the foil up, then crimp and roll it down. Fold the edges in and up. Basically, you’re trying to keep the seam on top. Place seam side up in a baking dish and put in the oven. Roast for about 50 minutes, but you can check around 40 minutes by piercing with a paring knife - you should get no resistance when poking in the knife.
Meanwhile, open the can of beans and drain it. Add a small dab of the butter to a sauté pan (doesn’t matter how much, ½ teaspoon say, adding more will just make it creamier) and when its melted add the tomato paste. Cook for about 30 seconds, then add the beans and the chili powder. Add 1 - 2 Tablespoons of water and stir. Bring to a simmer and as soon as they’re hot, they’re done. Turn off the heat and set aside.
Fun Fact: Did you know you can save bacon grease for cooking with later? Spoon off the clean part with no bits in it and store in a glass tupperware in the fridge!
Trim the very bottoms of the broccolini and place the rest on a baking sheet. Dot with a little butter or oil and a pinch of salt. Roast for 6 - 8 minutes or until done to your liking.
5. GREEN ONION
Slice the green onion thinly on an angle; set aside for garnish.
When the potatoes are done, remove them from the oven. It’s helpful to let them cool for a few minutes if you have time. Remove the foil and slice across the top, then slice 2 perpendicular marks (sort of like a football’s stitching) and gently press inwards on the sides of the potato skin to “fluff” up the insides and they’ll pop out a bit. Dot each one with butter, then with sour cream. Spoon the beans over top and finish with green onion. Serve broccolini on the side.