Dinner

Healthy Baked Beans Over Jacket Potatoes Recipe

ByNoah Steele January 18, 2026January 18, 2026

Introduction

This healthy baked beans recipe is a comforting and nutritious twist on a classic favorite. Made with natural ingredients like haricot beans, tomatoes, and dates, it’s perfect for a wholesome meal served over jacket potatoes.

The image shows three baked potatoes placed on a dark metal tray, each cut open and filled with a reddish-orange baked bean sauce with visible beans and small tomato pieces, sprinkled with some black pepper. To the right, there is a skillet filled with more of the same baked bean sauce, with a wooden-handled edge visible. A wooden spoon with traces of the sauce rests on the tray near the potatoes. The tray sits on a white marbled textured surface, with a white cloth that has green stripes partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp rapeseed oil
1 large onion (185g), finely chopped

2 garlic cloves, finely grated
500g passata

3 pitted dates (about 15g), roughly chopped
1 tbsp balsamic vinegar

2 tsp bouillon powder
1 bay leaf
3 x 400g haricot beans, drained

4 medium cooked jacket potatoes

Instructions

Step 1: Heat the rapeseed oil in a non-stick saucepan over low heat. Add the finely chopped onion and fry for about 5 minutes until golden, adding a drop of water if the onion starts to stick or burn.
Step 2: Stir in the grated garlic, then add the passata, chopped dates, balsamic vinegar, bouillon powder, and bay leaf. Season with plenty of black pepper and simmer gently for 5 minutes.

Step 3: Add the drained haricot beans and 400ml of water. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
Step 4: Remove the bay leaf and serve the baked beans hot over the cooked jacket potatoes.

Tips & Variations

For a richer flavor, try adding a dash of smoked paprika or a pinch of chili flakes during cooking.

Substitute haricot beans with cannellini or navy beans if preferred.
Use sweet potatoes instead of jacket potatoes for a different twist.
To make it vegan, ensure your bouillon powder is plant-based.

Storage

Allow the baked beans to cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days. To freeze, divide into freezer-safe bags and store for up to three months. Defrost overnight in the fridge and reheat gently in a pan until piping hot.

How to Serve

The image shows three roasted potatoes on a flat, dark metal tray, each sliced open and filled with bright orange-red baked beans that have a glossy texture and small white beans visible. The potatoes have a golden-yellow inside and a slightly brown, crispy skin. Next to the tray is a white pan filled with more baked beans, with a wooden-handled spoon resting on the tray, covered in some sauce and beans. The surface below is a white marbled texture with a green-striped cloth on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned haricot beans can be used as a convenient alternative. Just make sure to drain and rinse them before adding to the recipe.

Can I prepare this recipe in advance?

Absolutely! The baked beans taste even better the next day as the flavors have time to develop. Simply refrigerate or freeze after cooking and reheat when ready to serve.