BBQ Kidney Bean, Chorizo & Sweetcorn Bake
with Cheese, Jalapeños & Herby Garlic Bread
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Soy
- Sulphites
These baked beans really live up to their name, both with their time in the oven where all the flavours mix and mingle into a moreish taste sensation, and with the gooey cheese, which you can mop up with the perfectly chewy ciabatta garlic bread. Unfortunately, this week’s cannellini beans were in short supply, so some customers will receive red kidney beans instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
4 clove
garlic
1 bag
parsley
2
carrot
1 packet
red kidney beans
1 tin
sweetcorn
1 sachet
All-American spice blend
1 packet
tomato paste
1 box
passata
1 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains: Milk)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
pickled jalapeños
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
Not included in your delivery
olive oil
¼ tsp
salt
⅓ cup
water
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Roughly chop parsley. Finely chop carrot. • Drain and rinse red kidney beans. Drain sweetcorn. • Roughly chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, sweetcorn and chorizo, stirring, until golden, 7-8 minutes. • Add half the garlic and cook until fragrant, 1 minute.
• Add red kidney beans, All-American spice blend and tomato paste to the pan. Cook until fragrant, 1 minute. • Add passata, the salt, BBQ sauce and the water. Cook, stirring, until well combined, 2-3 minutes. Season with pepper.
• Transfer bean mixture to a baking dish. • Sprinkle evenly with shredded Cheddar cheese. • Bake until thickened and cheese is melted, 10-12 minutes.
• Meanwhile, slice bake-at-home ciabatta in half, lengthways, then slice each half diagonally across. • Place the butter and remaining garlic in a small heatproof bowl. Microwave in 10 second bursts until melted. Stir through half the parsley. Season with salt and pepper. • Brush garlic butter over the cut-side of ciabatta slices. • Place ciabatta slices directly on a wire rack in the oven. Bake until golden, 5 minutes.
• Divide BBQ red kidney bean and chorizo bake between bowls. • Garnish with remaining parsley. Sprinkle with pickled jalapeños (if using). • Serve with herby garlic bread. Enjoy!
