HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon Baked Beans & Roasted Potatoes
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.


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

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 unit


1 packet


1 unit


1 stalk


1 bag

baby spinach leaves

3 clove


1 bunch


1 unit


1 tin

cannellini beans


1 sachet

All-American spice blend

⅔ tin

tomato paste

1 tub

BBQ sauce

2 tin

crushed & sieved tomatoes

1 block

Cheddar cheese


2 unit


1 bag

salad leaves

1 tub

sour cream


Not included in your delivery

olive oil

2.5 tbs


40 g



¼ tsp


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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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


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.


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.