Boston ‘Baked’ Beans with Kale
This Fourth of July, 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; smoky paprika and sweet maple syrup are a match made in Massachusetts.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
brown onion
1
carrot
1 wedge
pumpkin
1
zucchini
1 clove
garlic
2 tsp
smoked paprika
1
birdseye chilli
1 tin
cannellini beans
1 tin
diced tomatoes
2 sprig
rosemary
1 cup
kale
2
Sourdough Rolls
(Contains: Gluten;)
1 tbs
parsley
Not included in your delivery
1 tbs
olive oil
1 cup
water
2 tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced.
To prepare the ingredients, finely dice the brown onion, carrot (peeled), pumpkin (peeled), zucchini, chilli, and parsley (for garnish). Peel and crush the garlic, roughly chop the rosemary, and finely slice the kale leaves. Drain and rinse the cannellini beans.
Heat half of the olive oil in a medium saucepan over a medium-high heat. Add the brown onion, carrot, and pumpkin and cook for 5 minutes or until the onion has softened. Add the zucchini, garlic, HelloFresh Smoked Paprika, and birdseye chilli and cook for a further 2 minutes. Add the cannellini beans, diced tomatoes, water, brown sugar, rosemary, and kale, and season with salt and pepper. Reduce the to a low-medium heat and simmer for 20-25 minutes, or until all of the vegetables are tender.
Meanwhile, heat the sourdough rolls in the oven for 5 minutes or until crispy and heated through.
To serve, divide the beans between plates. Garnish with the parsley and serve with the crusty bread rolls.
