Healthy baked beans

• rapeseed oil↗1 tsp tsp
• onion↗1 large

  (185g), finely chopped

• garlic cloves↗2

  finely grated

• passata↗500g g
• pitted dates↗3

  (about 15g), roughly chopped

• balsamic vinegar↗1 tbsp tbsp
• bouillon powder↗2 tsp tsp
• bay leaf↗1
• haricot beans↗3 x 400g

  drained

• cooked jacket potatoes4 medium

Step-by-step instructions

1. 1

   Heat the oil in a non-stick saucepan over a low heat and fry the onion for 5 mins until golden. Add a drop of water if it looks like it’s starting to burn.

2. 2

   Stir in the garlic, then tip in the passata, dates, vinegar, bouillon and bay leaf. Grind in plenty of black pepper and simmer for 5 mins.

3. 3

   Tip in the beans and 400ml water, then simmer for 10 mins, stirring every now and then until thick. To freeze, leave to cool completely, then divide between freezer bags and freeze for up to three months. Defrost thoroughly in the fridge overnight and reheat in a pan until piping hot. Serve over jacket potatoes.