Bacon & Baked Bean Jacket Potatoes

While the potatoes are in the microwave, cut the bacon into 1cm pieces. Finely chop the brown onion and capsicum. Finely chop the garlic (or use a garlic press). Roughly chop the coriander. Grate the zucchini. Grate the carrot (unpeeled). Drain and rinse the cannellini beans (see ingredients list).

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook until browned, 6-7 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil, if necessary. Add the onion, capsicum, zucchini and 1/2 the carrot, season with salt and pepper and cook, stirring, until softened, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Stir through the bacon.

Add the cannellini beans and All-American spice blend (see ingredients list) to the frying pan and cook until fragrant, 1 minute. Add the tomato paste (see ingredients list) and BBQ sauce (see ingredients list) and stir to combine. Add the passata, water and butter and cook, stirring, until well combined, 2-3 minutes. Season to taste with salt and pepper. Transfer the bean mixture to a large baking dish, sprinkle with the shredded Cheddar cheese and bake until thickened and the cheese is melted, 8-10 minutes.

While the beans are in the oven, combine the balsamic vinegar and a drizzle of olive oil in a large bowl. Just before serving, add the remaining carrot and the mixed salad leaves and toss to coat. Season to taste with salt and pepper.