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Italian Baked Beans

Italian Baked Beans

with Cheesy Herb Ciabatta Topping

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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.

Allergens:SoyMilkGluten

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

1 tin

cannellini beans

(ContainsSoy)

¼ packet

grated Parmesan cheese

(ContainsMilk)

1 unit

carrot

1 unit

capsicum

2 clove

garlic

1 sachet

Italian herbs

1 bunch

parsley

1 sachet

tomato paste

1 bag

baby spinach leaves

1 unit

ciabatta

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

1 pinch

chilli flakes

1 cube

vegetable stock powder

1 bunch

oregano

Not included in your delivery

olive oil

1 tsp

brown sugar

2 tsp

vinegar (balsamic or white wine)

¼ cup

water

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)1720 kJ
Fat6.4 g
of which saturates2.8 g
Carbohydrate58.6 g
of which sugars16.8 g
Dietary Fibre0 g
Protein20.9 g
Cholesterol0 mg
Sodium1270 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Large Non-Stick Pan
Medium Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the Italian baked beans between plates.