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Boston Bacon Baked Beans

Boston Bacon Baked Beans

with Herb & Parmesan Crumb

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We’re cooking from scratch, we’re cooking comfort food – Boston style. Folks there prefer no fuss and honest home cooking, and so do we. It doesn’t take much to whip up these rustic beans and paired with a torn ciabatta bread topping they are a match made in Massachusetts. See ya later tinned baked beans!

Allergens:MilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

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

1

brown onion

1 packet

bacon

1 tin

cannellini beans

½ block

Parmesan cheese

(ContainsMilk)

1

carrot

1 clove

garlic

1 sachet

Middle Eastern spice blend

1 tin

diced tomatoes

1 bag

baby spinach leaves

1

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Milk, Tree Nuts, Sesame, Egg, Lupin)

1 bunch

parsley

Not included in your delivery

2 tbs

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2990 kJ
Fat30.3 g
of which saturates8.5 g
Carbohydrate71.4 g
of which sugars17.7 g
Dietary Fibre0 g
Protein29 g
Cholesterol0 mg
Sodium1460 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Large Pan
Peeler
Spoon
Bowl
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Finely slice the brown onion. Chop the bacon into 1 cm pieces. Drain and rinse the cannellini beans. Finely grate the Parmesan cheese. Finely chop the parsley leaves.

2

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.

3

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.

4

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.

5

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.

6

Divide the Boston bacon baked beans between plates.