Smoky baked beans with jacket potatoes recipe

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  • Serves 6
  • 25 mins to prepare and 65 mins to cook
  • 418 calories / serving
  • Freezable
  • Healthy
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A twist on a classic jacket, this gorgeous Bonfire Night recipe involves infusing haricot beans with paprika, cumin, mustard and sticky black treacle for added sweetness. This comforting dish is sure to keep you warm round the campfire and is ideal for a Bonfire Night party.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Score a cross in each potato, put on a baking tray and bake for 1 1/4 hours, or until cooked through with crisp skin. Alternatively, individually wrap the potatoes in foil and barbecue for around 1 hour (the coals should be white-hot with no trace of flame).
  2. Meanwhile, heat the oil in a large flameproof casserole or deep ovenproof pan over a medium heat. Add the lardons and fry for 2 minutes or until starting to crisp. Remove and set aside. Add the onion and cook for 5 minutes, or until softened.
  3. Add the garlic, spices and mustard powder. Cook for 2-3 minutes, then stir in the tomato purée, sugar, treacle and ketchup. Tip in the beans, then half-fill one of the tins with water and pour into the pan. Add the reserved lardons and season well. Bring to a simmer, then cover and bake for 30 minutes, alongside the potatoes.
  4. Remove the casserole or pan from the oven and stir through the ham, adding a splash of water if the mixture looks a little dry. Return to the oven for a further 30 minutes.
  5. Remove the potatoes from the oven or barbecue and divide between 6 plates. Carefully squeeze at the base to open them up and top with a little butter. Scatter the parsley over the bean mixture and ladle into each potato. To serve, add a dollop of yogurt and season with freshly ground black pepper.

Freezing and defrosting guidelines

The baked beans can be frozen - once they have cooled completely, transfer them to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Bonfire Night recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 6 baking potatoes
  • 1 tbsp olive oil
  • 1 x 180g pack smoked bacon lardons
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1-2 tsp hot paprika
  • 1 tsp ground cumin
  • 2 tsp English mustard powder
  • 2 tbsp tomato purée
  • 2 tbsp dark soft brown sugar
  • 1 tbsp black treacle
  • 75g (3oz) ketchup
  • 2 x 400g tins haricot beans in water
  • 175g (6oz) thickly sliced ham, shredded
  • 25g (1oz) salted butter
  • small bunch parsley, finely chopped
  • natural yoghurt, to serve
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  • Energy 1754kj 418kcal 21%
  • Fat 14.3g 20%
  • Saturates 5.6g 28%
  • Sugars 13.3g 15%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 54.5g Protein 21.2g Fibre 10.5g

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