HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheese Crusted Smokey Bean Pie
Cheese-Crusted Smokey Bean Pie

Cheese-Crusted Smokey Bean Pie

with Garden Salad

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Get ready for a hearty pie that's saucy and very cheesy! After cooking the smokey beans on a hot pan, you simply add roasted sweet potato, chunks of garlicky bread and Cheddar cheese, for a meal that works its magic in the oven.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

sweet potato

3 clove


1 unit

brown onion

1 unit


1 bag


1 tin

cannellini beans

1 unit

bake-at-home ciabatta

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

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 sachet

smoked paprika

1 box

diced tomatoes with garlic & olive oil

1 cube

vegetable stock

1 packet

shredded Cheddar cheese


1 unit


1 unit


1 bag

mixed salad leaves

Not included in your delivery

olive oil

20 g



½ tsp

brown sugar

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

½ tsp

white wine vinegar

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3370 kJ
Fat26.4 g
of which saturates12.2 g
Carbohydrate93.2 g
of which sugars35.8 g
Dietary Fibre0 g
Protein34 g
Cholesterol0 mg
Sodium2730 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper into the medium baking dish. Toss to coat. Roast until tender, 20-25 minutes.


While the sweet potato is roasting, finely chop the garlic (or use a garlic press). Finely chop the brown onion. Thinly slice the capsicum. Finely chop the parsley leaves. Drain and rinse the cannellini beans. Tear or cut the bake-at-home ciabatta into 1cm chunks and transfer to a medium bowl.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and capsicum and cook, stirring regularly, until softened, 5-6 minutes. Add the butter, All-American spice blend, smoked paprika and 1/2 the garlic and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, brown sugar, vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and cannellini beans and stir to combine. Bring to a boil then remove from the heat.


While the smokey beans are cooking, add 1/2 the parsley, the remaining garlic, a generous drizzle of olive oil and a pinch of salt and pepper to the bowl with the bread chunks. Toss to combine. Transfer the smokey bean mixture to the medium baking dish, then stir to combine with the sweet potato. Top with the bread chunks and sprinkle over the shredded Cheddar cheese. Bake on the top rack until the bread is golden, 6-10 minutes.


While the pie is baking, grate the carrot (unpeeled). Roughly chop the tomato. In a medium bowl, add the white wine vinegar, honey, olive oil (1/2 tbs for 2 people / 1 tbs for 4 people) and a pinch of salt and pepper and stir to combine. Add the mixed salad leaves, carrot, tomato and remaining parsley. Toss to combine.


Divide the smokey baked bean pie between plates and serve with the garden salad.