Ingredients (makes 4 potatoes)
4 medium-to-large russet potatoes
1 medium onion, chopped
2 cloves of garlic, minced
2 celery sticks, chopped
1-2 cups of veggie broth
2 cans of white beans
2 tbsp of tomato paste
Chili powder to taste
Drizzle of maple syrup to taste
s&p to taste
Optional any greens (I like chopped spinach) for layering under beans
Optional sliced green onion or chives for garnish
Instructions:
Pre-heat oven to 450F. Place whole potatoes on a baking sheet and stab each a few times with a fork to create air holes. Place in oven and bake for about 30 min or until fully soft in the middle (I stab with a knife to check before pulling them out).
While the potatoes cook, make the beans.
Place a medium sized pot over medium-high heat with 1-2 cups of veggie broth for sautéing (I like using broth over oil to sauté). Add the onion, garlic, and celery and cook until celery is soft. Drain and rinse the beans and add to the pot (add more broth if anything is starting to stick). Add tomato paste, chili powder to taste, maple syrup to taste, and s&p stirring until fragrant about a few minutes.
Place baked potato on plate and slice open, mashing the inside flat to make room for the beans. Option to add some chopped spinach before the beans, or just scoop beans straight onto the potato.
Garnish with sliced green onion or chives and serve warm.