Cheesy BBQ Baked Beans
with Crusty Garlic Bread
- Soy
- Milk
- Gluten(Wheat)
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- Hazelnut
These baked beans really live up to their name, both with their time in the oven where all the flavours mix and mingle into a cosy taste sensation, and with the gooey cheese topping that turns these beans into a hearty feast.
Ingredients
1 unit
onion
1 stalk
celery
1 unit
capsicum
1 unit
carrot
4 clove
garlic
1 bunch
parsley
1 tin
cannellini beans
(Contains: Soy; )
1 sachet
All-American Spice Blend
⅔ tin
tomato paste
1 tub
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
1 tin
Crushed & Sieved Tomatoes
1 block
Cheddar cheese
(Contains: Milk; )
1 unit
ciabatta
(Contains: Soy, Gluten(Wheat); May be present: Almond, Eggs, Milk, Sesame, Hazelnut)
Not included in your delivery
olive oil
¼ tsp
salt
⅓ cup
water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the celery. Finely chop the red capsicum. Finely chop or grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Roughly chop the parsley. Grate the Cheddar cheese. Drain and rinse the red kidney beans.
Heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the onion, celery, capsicum and carrot and cook, stirring, until softened, 6-7 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute.
Add the cannellini beans, All-American spice blend, tomato paste (see ingredients list) and BBQ sauce and stir to combine. Add the crushed & sieved tomatoes, salt and water and cook, stirring, until well combined, 2-3 minutes. Season to taste with pepper.
Transfer the bean mixture to a medium baking dish, sprinkle with the Cheddar cheese and bake until thickened and the cheese is melted, 10-12 minutes.
While the beans are baking, slice the ciabatta in half lengthways, then slice each half across the diagonal. Place the butter and remaining garlic into a small bowl and microwave in 10 second bursts or until melted. Stir through 1/2 the parsley and season with salt and pepper. Brush the garlic-parsley butter over the cut-side of the ciabatta pieces and place on an oven tray or directly on the wire racks. Bake until golden, 5 minutes. TIP: If you don't have a microwave, melt the butter in a small saucepan.
Garnish the cheesy BBQ baked beans with the remaining parsley. Divide between bowls and serve with the garlic bread.
