Name: Bacon, Tomato & Pesto Beans with Feta Cheese & Sourdough
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Red Onion; 1 packet Cow's Milk Feta; 100 g Diced Bacon; Rosemary; 1 packet Tomato Paste; 1 packet Parsley; 1 tin Cannellini Beans; 1 Sourdough Loaf; 1 packet Basil Pesto; 1 sachet Italian Herbs

HelloFresh

Recipes

Bacon, Tomato & Pesto Beans

with Feta Cheese & Sourdough

Get up to $175 off

Allergens:

Milk

•Gluten

•Soy

•Wheat

•Cashew

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

Red Onion

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

100 g

Diced Bacon

Rosemary

1 packet

Tomato Paste

1 packet

Parsley

1 tin

Cannellini Beans

Sourdough Loaf

(Contains: Gluten, Soy, Wheat; May be present: Cashew, Pine nut, Brazil nut, Sesame, Pecan, Macadamia, Walnut, Sulphites, Peanuts, Milk, Almond, Eggs, Pistachio, Hazelnut. )

1 packet

Basil Pesto

(Contains: Milk, Cashew; )

1 sachet

Italian Herbs

Nutrition Values

Calories834 kcal

Energy (kJ)3490 kJ

Fat40.2 g

of which saturates18 g

Carbohydrate69.5 g

of which sugars8.7 g

Dietary Fibre18.8 g

Protein41.9 g

Sodium2230 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Thinly slice onion. Finely chop garlic. Pick and finely chop rosemary. Drain and rinse cannellini beans.

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and onion, breaking up bacon with a spoon, until golden and onion has softened, 4-5 minutes. TIP: Use a saucepan or a second frying pan so you can fry the eggs at the same time!

• Add cannellini beans, tomato paste, garlic, rosemary and Italian herbs to pan. Cook, until fragrant, 1 minute. • Stir in the water and the butter and cook, until slightly thickened, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

• Wash out the frying pan and return to high heat with a drizzle of olive oil. When oil is hot, crack eggs into pan and cook until egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.

• While the eggs are frying, thickly slice sourdough loaf. Toast or grill to your liking. Drizzle with olive oil.

• Roughly chop parsley. • Divide toasted sourdough between plates. Top with beans, an egg and basil pesto. Crumble with feta cheese and garnish with parsley to serve. Enjoy!