Bacon Baked Beans & Roasted Potatoes

While the potatoes are in the microwave, cut the bacon into 1cm pieces. Finely chop the brown onion and celery. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Grate the carrot (unpeeled). Grate the Cheddar cheese. Drain and rinse the cannellini beans.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook until browned, 6-7 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil, if necessary. Add the onion, celery and carrot, season with salt and pepper and cook, stirring, until softened, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Add the baby spinach leaves and bacon and stir through until the spinach has wilted slightly, 1 minute.

Add the cannellini beans and All-American spice blend to the frying pan and cook until fragrant, 1 minute. Add the tomato paste (see ingredients list) and BBQ sauce and stir to combine. Add the crushed & sieved tomatoes, water, butter and the salt and cook, stirring, until well combined, 2-3 minutes. Season to taste with pepper. Transfer the bean mixture to a large baking dish, sprinkle with the grated Cheddar cheese and bake until thickened and the cheese has melted, 8-10 minutes.

While the bean mixture is in the oven, roughly chop the tomato. In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Just before serving, add the tomato and mixed salad leaves and toss to coat. Season to taste with salt and pepper.