Jacket Potato with White Beans in Rustic Tomato Sauce

This is the kind of meal I make when I need comfort, nourishment, and simplicity — all in one spoonful. A crispy-skinned baked potato stuffed with creamy white beans in a garlicky, herby tomato sauce. It’s humble, but deeply satisfying. Rich in plant protein, fibre, and flavour, this dish is perfect for colder months — especially November to February — when hearty food feels like a warm, blankety wrap.

White beans are one of the most sustainable protein sources you can find. They nourish the soil, don’t demand much water, and store beautifully through the winter. Add canned tomatoes, a generous spoon of olive oil, and two of the world’s most ancient healing allies — onion and garlic — and you’ve got a pantry meal that feels like a slow-cooked feast. These fragrant kitchen staples don’t just flavour the dish, they help warm the body, fight inflammation, and keep winter sniffles at bay.

Preparation time: 10 mins

Baking Time: 45 mins

Ingredients for 2 jacket potatoes:

For the potato:

• 2 large baking potatoes

• Olive oil

• Salt

  
  

For the bean filling:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (400g/14oz) white beans (cannellini or haricot), drained and rinsed

• 1 can (400g/14oz) chopped canned tomatoes

• 1 tbsp tomato paste

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• A splash of water if needed

• Fresh parsley, chopped (for garnish)

• Optional: 1 tsp balsamic vinegar or a pinch of chili flakes for depth

Step-by-step cooking process:

1. Bake the potatoes. Preheat the oven to 200°C / 390°F. Scrub the potatoes clean, prick them with a fork, rub with olive oil and a pinch of salt, then bake directly on the oven rack for about 45 minutes, or until crisp on the outside and fluffy inside.

2. Cook the bean sauce. While the potatoes are baking, heat olive oil in a pan. Add onion and sauté for 5 minutes until translucent. Add garlic and cook for 1 more minute. Stir in tomato paste, chopped tomatoes, white beans, oregano, smoked paprika, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, until thickened and flavourful. Add a splash of water if it gets too thick.

3. Assemble and serve. Cut open the baked potato, fluff the inside with a fork, and spoon over a generous portion of the bean stew. Sprinkle with chopped parsley and enjoy warm.