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!
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Middle Eastern spice blend
baby spinach leaves
bake-at-home ciabatta(ContainsGluten, SoyMay be present Milk, Tree Nuts, Sesame, Egg, Lupin)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.
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.
Divide the Boston bacon baked beans between plates.