HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon, Tomato & Pesto Beans
Bacon, Tomato & Pesto Beans

Bacon, Tomato & Pesto Beans

with Crumbly Cheese & Sourdough | Serves 2

Read more

What's rich, saucy and downright delicious? These flavour-packed beans, that's what! Add some crunchy sourdough and a fried egg for a hearty brunch that everyone will love.

Allergens:SoyMilkEggsGlutenTree Nuts

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 Time25 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people


red onion

2 sprig


1 tin

cannellini beans


1 packet

diced bacon

1 packet

tomato paste

1 packet

sourdough loaf

(ContainsSoy, GlutenMay be presentEgg, Peanuts, Tree Nuts, Sesame, Sulphites, Milk)

1 bag


1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

Greek salad cheese/feta cheese


2 clove


1 sachet

Italian herbs

Not included in your delivery

olive oil

¼ cup


40 g





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4015 kJ
Fat57.3 g
of which saturates23.2 g
Carbohydrate66.5 g
of which sugars6.8 g
Protein40.2 g
Sodium1713 mg
Instructionsarrow up iconarrow up icon

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


In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon and onion breaking up with a spoon, until golden and the 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 the cannellini beans, tomato paste, garlic, rosemary and Italian herbs to the pan. Cook, until fragrant, 1 minute. Stir in the water and 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 a high heat with a drizzle of olive oil. When the oil is hot, crack the eggs into the pan and cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes.

TIP: This will give you a soft yolk, fry for 6-7 minutes for a hard yolk.


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


Roughly chop the parsley. Divide the sourdough between plates. Top with the beans, egg and basil pesto. Crumble with cheese and garnish with the parsley to serve.