Boston Bacon Baked Beans

Heat 1/2 of the olive oil in a large frying pan over a medium-high heat. Add the brown onion and bacon and cook for 5-6 minutes, or until the brown onion has softened and the bacon has browned. While the onion and bacon are cooking, peel and finely dice the carrot, and peel and crush the garlic. Add the carrot, garlic and cannellini beans to the pan and cook for 4-5 minutes, or until heated through and soft.

Add the Middle Eastern spice blend and cook for 2 minutes, or until fragrant. Add the brown sugar, balsamic vinegar and diced tomatoes. Stir to combine. Add the baby spinach leaves and stir until wilted. Reduce the heat to low and simmer while you prepare the ciabatta bread for the topping.

Tear the bake-at-home rustic ciabatta roll into 2 cm chunks. Combine in a bowl with the grated Parmesan cheese and parsley, and stir through the remaining olive oil. Season with salt and pepper.

If you’d like to repeat this recipe, we recommend using stale bread that would otherwise go to waste. It gives amazing texture and contrast to the soft bean filling.

Pour the baked beans mixture into a medium baking dish and top with the herb and Parmesan crumb. Bake in the oven for 5-10 minutes, or until the crumb is golden and slightly crunchy.