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Bacon Baked Beans & Roasted Potatoes

Bacon Baked Beans & Roasted Potatoes

with Sour Cream & Parsley

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What's rich, smokey, cheesy and downright delicious? These flavour-packed baked beans, that's what! Add some roasted potatoes with crispy edges and a fresh green salad for a hearty dinner that the whole family will love.

Allergens:SoyMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time55 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 unit

potatoes

1 packet

bacon

1 unit

onion

1 stalk

celery

1 bag

baby spinach leaves

3 clove

garlic

1 bunch

parsley

1 unit

carrot

1 tin

cannellini beans

(ContainsSoy)

1 sachet

All-American spice blend

⅔ tin

tomato paste

1 tub

BBQ sauce

2 tin

crushed & sieved tomatoes

1 block

Cheddar cheese

(ContainsMilk)

2 unit

tomato

1 bag

salad leaves

1 tub

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

2.5 tbs

water

40 g

butter

(ContainsMilk)

¼ tsp

salt

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat27.3 g
of which saturates13.7 g
Carbohydrate54.7 g
of which sugars18.1 g
Dietary Fibre0 g
Protein26.6 g
Cholesterol0 mg
Sodium1470 mg
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) in half and prick all over with a fork. Place cut-side down on a plate and microwave on high until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season generously with salt and pepper. Bake on the top rack until crisp, 15-20 minutes. TIP: If you don’t have a microwave, bake the potatoes until crisp and tender, 30-35 minutes

2

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.

3

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.

4

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.

5

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.

6

Divide the bacon baked beans and cheat's jacket potatoes between plates. Top with sour cream and garnish with the parsley. Serve with the salad.