These Italian beans are so tasty you’ll be fighting over leftovers. There’s plenty of cheesy crunch too, for the perfect comfort food hit.
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grated Parmesan cheese(ContainsMilk)
baby spinach leaves
ciabatta(ContainsSoy, GlutenMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)
vegetable stock powder
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the brown onion. Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Pick and finely chop the parsley leaves. Grate the carrot (unpeeled). Drain and rinse the cannellini beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion, red capsicum and carrot and cook, stirring, for 5-6 minutes, or until the vegetables are tender. Add the Italian herbs, garlic, oregano and a pinch of chilli flakes (if using) and cook for 1 minute, or until fragrant. Add the tomato paste and cook, stirring, for 1-2 minutes or until a deep red colour.
Add the cannellini beans, brown sugar, vinegar, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Add the baby spinach leaves and butter and cook, stirring, for 1-2 minutes, or until the spinach has wilted slightly. Remove the pan from the heat and set aside.
While the veggies are cooking, tear the ciabatta into small pieces. In a medium bowl, combine the ciabatta, grated Parmesan cheese (see ingredients list), parsley and a generous drizzle of olive oil. Season with a pinch of salt and pepper and toss to coat.
Pour the veggie and bean mixture into a medium baking dish and top with the herby ciabatta. Bake on the top rack for 5-10 minutes, or until the bread is golden and crisp.
Divide the Italian baked beans between plates.