Dinner

Healthy Baked Beans with Passata, Dates, and Jacket Potatoes Recipe

ByEthan Lark January 5, 2026January 5, 2026

Introduction

This healthy baked beans recipe offers a delicious twist on a classic comfort food, combining rich flavors with wholesome ingredients. It’s perfect for a nutritious meal served over hearty jacket potatoes.

The image shows three baked potatoes placed on a gray metal tray with a rough texture. Each potato is cut open in the middle, revealing a soft yellow inside, and filled generously with bright red baked beans in thick sauce that slightly spills over the sides. The beans have a glossy texture and are speckled with black pepper. To the upper right, a black pan with a wooden handle is filled with more beans in thick sauce, matching the beans on the potatoes. Next to the pan is a wooden spoon with some beans on it. The tray is on a white marbled surface, and a white cloth with green stripes is partially visible in the lower right corner. 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 gently for 5 minutes until golden, adding a drop of water if it 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 freshly ground black pepper and simmer for 5 minutes.
Step 3: Add the drained haricot beans and 400ml of water to the saucepan. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens to your liking.
Step 4: Remove the bay leaf and serve the baked beans hot over the cooked jacket potatoes.

Tips & Variations

For a smoky flavor, add a pinch of smoked paprika or a splash of liquid smoke.
Use kidney beans or cannellini beans as alternatives to haricot beans.
Adjust the sweetness by adding more or fewer dates depending on your taste.
Serve with a sprinkle of fresh herbs like parsley or chives for added freshness.

Storage

Allow the baked beans to cool completely before transferring to airtight containers or freezer bags. Freeze for up to three months. Defrost thoroughly in the refrigerator overnight and reheat gently on the stove until piping hot before serving.

How to Serve

The image shows three baked potatoes placed on a gray metal tray, each potato split open to reveal soft, yellowish insides filled with orange-red baked beans with visible tomato sauce and seasoning. The beans have a shiny, moist texture that spills slightly over the edges of the potatoes. To the right of the tray is a frying pan with a wooden handle, filled nearly to the top with the same baked beans, showing a thick, chunky sauce with beans evenly mixed. A wooden spoon coated with bean sauce lies on the tray, with some sauce dripped around it. A white cloth with green stripes is partially visible near the bottom right corner on a white marbled surface. 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?

Yes, canned or pre-cooked beans work perfectly for this recipe, saving time while still delivering great flavor.

Is this recipe suitable for freezing?

Absolutely. Make sure the beans are fully cooled before freezing, and they can be stored in the freezer for up to three months.