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Bean and beef ragu recipe

Bean and beef ragu recipe

2 ratings

These jacket potatoes filled with a veg-packed bean and beef ragu makes a hearty and warming dinner. You can batch cook the ragu and freeze it for another day. See method

  • Serves 4, with leftovers for 2
  • 15 mins to prepare and 50 mins to cook
  • 505 calories / serving
  • Freezable


  • 4 baking potatoes
  • 1 tsp vegetable oil​
  • 500g meat and vegetable beef mince
  • 600g pack classic vegetable base mix
  • 415g tin Heinz Beanz
  • 390g chopped tomatoes with garlic
  • 3 tbsp balsamic glaze
  • 60g wild rocket
  • 200g cherry tomatoes, halved

Perfect with:

Heinz BeanzOne of your 5-a-day and naturally high in protein and fibre Heinz Beanz
One of your 5-a-day and naturally high in protein and fibre
Shop ingredients
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    3g 15%
  • Sugars

    19g 21%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 73.3g Protein 27g Fibre 12.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C.​ 
  2. Cut a cross into each of the potatoes, taking care not to cut the whole way through. Rinse under a tap, then place on a baking tray and bake in the oven for around 50 mins, depending on the size of your potatoes, until soft in the centre.​ 
  3. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the mince and cook for 8-10 mins until evenly golden. Stir through the vegetable mix and cook for another 5 mins. ​ ​ 
  4. Mix in the Heinz Beanz, chopped tomatoes, 2 tbsp balsamic glaze and 300ml boiling water. Bring to the boil, then reduce to a simmer and cook for 25-30 mins, stirring occasionally, until thickened. Season to taste with freshly ground black pepper.​ ​ 
  5. Divide the baked potatoes between plates and cut open on the cross. Fill with the ragu and serve with a rocket, cherry tomato, avocado and cucumber salad on the side, drizzled with the remaining 1 tbsp balsamic glaze.​ ​

Tip: Freeze the leftover ragu for another day.

Freezing and defrosting guidelines: In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Twists on a jacket potato with beans

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