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Bean and beef ragu recipe
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4 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
Ingredients
- 4 baking potatoes
- 1 tsp vegetable oil
- 500g meat and vegetable beef mince
- 600g pack classic vegetable base mix
- 420g tin baked beans
- 390g chopped tomatoes with garlic
- 3 tbsp balsamic glaze
- 60g wild rocket
- 200g cherry tomatoes, halved
If you don't have mince, cut open some sausages instead
Each serving contains
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Energy
2245kj
533kcal
27%
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Fat
10g
15%
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Saturates
4g
18%
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Sugars
19g
21%
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Salt
1.3g
21%
of the reference intake
Carbohydrate 74.5g
Protein 28.9g
Fibre 13.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- 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.
- 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.
- Mix in the baked beans, 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.
- 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