Homemade baked beans with roasted potatoes

Ingredients

For 1 serving

• Cooked borlotti beans120 g
• Tomato passata100 g
• Onion0.2
• Paprikato taste
• Brown sugar0.5 teaspoon
• Potatoes150 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Method

1. Preheat the oven to 210 °C (conventional) and line a baking tray with baking paper.
2. Wash the potatoes well (you can leave the skin on), dry them and cut them into wedges about 2 cm thick; toss them in a bowl with half the oil and a pinch of salt.
3. Spread them well apart on the tray and bake for 25 minutes, turning halfway, until golden and crisp outside and tender inside.
4. Meanwhile peel and finely chop the onion; heat the remaining oil in a small pan over medium-low heat and fry it for 4–5 minutes, until soft and translucent.
5. Add the tomato passata, paprika, brown sugar, a pinch of salt and the rinsed, drained borlotti beans, and stir.
6. Simmer for 10 minutes over low heat, stirring now and then, until the sauce thickens and turns glossy; add a splash of water if it gets too dry.
7. Serve the hot beans next to the roast potatoes.