BBQ Bean & Capsicum Bake

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto and capsicum, stirring, until softened, 6-7 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute.

• To pan, add cannellini beans and All-American spice blend. Cook, stirring, until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the salt, BBQ sauce and water. 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 heatproof 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.