BBQ Baked Beans & Garlic Bread

• In a large ovenproof saucepan, heat a drizzle of 
olive oil over medium-high heat.
• Cook soffritto mix and sweetcorn, stirring, until 
softened, 6-7 minutes.
• Add half the garlic and cook until fragrant, 
1 minute. 

TIP: Cover the pan with a lid if the corn kernels are 
‘popping’ out. 

• To the pan, add cannellini beans and
All-American spice blend. Cook, stirring until 
fragrant, 1 minute.
• Add diced tomatoes with garlic & onion, the 
salt, water and BBQ sauce. Cook, stirring, 
until well combined, 2-3 minutes. Season with 
pepper to taste.

• Sprinkle bean mixture evenly with Cheddar 
cheese and cover with a lid (or foil).
• Bake until thickened and cheese is melted,
10-12 minutes.

• Meanwhile, slice bake-at-home ciabatta in 
half lengthways, then slice each half diagonally 
across.
• Place the butter and remaining garlic in a small 
micrwowave-safe bowl. Microwave in 10 second 
bursts until melted. Stir through half the parsley. 
Season with salt and pepper.
• Brush garlic butter over the cut-side of 
ciabatta slices.
• Place ciabatta slices directly on a wire rack in 
the oven. Bake until golden, 5 minutes.