Jamie Oliver Bbq Baked Beans

It’s cold. Not just outside—inside, too. You know those evenings where the light disappears before you’ve even settled in, That was it. I needed comfort, something that felt like a slow hug but tasted like summer had left behind one last burst of smoke. Jamie Oliver Bbq Baked Beans. Didn’t expect them to hit this hard.

So here’s what I did. Pulled out the passata. Chopped what I had—carrots, onions, garlic. A chilli. Didn’t measure the oil exactly. Just enough to catch the light on the tray. Paprika, cumin seeds, and yeah, dried chilli flakes that probably expired last winter but still kicked. Inspired by Jamie Oliver, but made with the mess of a real kitchen.

Ingredients Needed

For the base:

• 2 red onions
• 2 garlic cloves
• 1 fresh red chilli
• 2 big carrots
• A few glugs of olive oil
• A generous teaspoon of sweet smoked paprika
• A level teaspoon of cumin seeds
• Another teaspoon of chilli flakes (optional, sort of)

For the sweet potatoes:

• 6 medium sweet potatoes, not peeled
• More olive oil
• Salt and pepper (go heavy)

For the sauce:

• One jar of passata (700 ml-ish)
• Two tins of mixed beans, juice and all
• A good pour of BBQ sauce (around 100 ml)
• A couple rosemary sprigs
• Water, if it starts looking too thick

For the topping:

• Half a loaf of stale ciabatta, if you’ve got it
• A small handful of grated cheddar (if you’re feeling generous)
• Dollops of fat-free yogurt

To serve:

• A green salad if you remember

How To Make Jamie Oliver Bbq Baked Beans

1. First things first—oven on. 180°C. While it’s heating, I sliced the onions and garlic way too thin, because I was rushing. Chilli went in seeds and all. Carrots got hacked up without much ceremony. Threw them all in a big roasting tray with oil and spices. It sizzled like it meant it. Let that sit on the hob till it softened. Stir it. Stir it again. It’ll start smelling like something’s happening.
2. Meanwhile, the sweet potatoes. Gave them a proper scrub, then rubbed them down with oil and salt. Set them aside like little flavor bombs waiting their turn.
3. Now the sauce. Once the veg had softened (some were caramelized, some not—no big deal), I tipped in the passata. Swirled water in the jar, added that too. Beans went in, BBQ sauce next. It looked too thin, but I left it. That’s what the oven’s for.
4. Rosemary. Chopped roughly. Tossed with a splash of oil and scattered on top like I meant to do it all along. Everything went into the oven. Beans on the top rack. Potatoes underneath. Left it alone for an hour.
5. Crouton time. Bread was already dry—lucky. Tore it with my hands, tossed it with oil, and spread it out. Added cheddar because why not. Threw it in the bottom of the oven 20 minutes before the beans were done. It came out golden, cheesy in parts, like little flavour grenades.
6. To serve, Ripped open a sweet potato, shoved in a heap of beans, dropped a spoonful of yogurt on top. Croutons crashed down wherever they landed. Salad helped, but wasn’t the point.

Why I Love This Recipe

Honestly, It’s the sort of meal that sticks with you. I made it once thinking it’d be too simple, but it filled the room. The smells, the heat, the soft beans clinging to sweet potato. And those croutons. You forget how much you miss crunch until you get it back. Shared it with friends once. They thought I was clever. I didn’t correct them.

Recipe Tips

• Don’t be shy with the salt. Especially on the potatoes.
• If your BBQ sauce tastes bland straight from the bottle, it’ll taste bland in the beans. Get a smoky one. Spicy helps.
• Stale bread makes magic. Fresh bread just sulks in the oven.
• Want meat, Bacon works. Chorizo sings.
• Beans too runny, Let them go longer. Or smash a few. Trust me.

How To Store Bbq Baked Beans

• Room temp: Fine for an hour or two if you forget. Not much longer.
• Fridge: Yup. Tupperware it. Eat within 3 days.
• Freezer: Works. Just freeze in portions so you don’t defrost a week’s worth all at once.
• Reheating: Oven works best. Covered in foil. Or microwave, but stir halfway. Stove is fine too—add water if it’s thickened too much.

Let’s Answer a Few Questions

Can I use other beans?
Sure. Whatever’s in the cupboard.

No ciabatta? Got baguette?
Use that. Even old sourdough.

Too much liquid?
Cook longer. Smash a few beans. Done.

Sweet potatoes falling apart?
They’re supposed to be soft. If you want shape, check them earlier.

Nutrition Facts (per serving)

• Calories: Around 443
• Carbs: 87g
• Protein: 13-g
• Fat: 5g
• Sugar: 29g
• Fibre: 10g

Try More Recipes:

• Jamie Oliver Pea And Mint Risotto
• Jamie Oliver Salmon Risotto
• Jamie Oliver Pregnant Pasta

Try More Recipes:

• Jamie Oliver Microwave Curry
• Jamie Oliver Smoked Haddock Risotto
• Jamie Oliver Rissoles Recipe