One-Pot BBQ Baked Chorizo Beans & Baby Spinach
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. We’ve replaced the sweetcorn in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
4 clove
garlic
1 packet
parsley
1 packet
cannellini beans
1 packet
baby spinach leaves
1 packet
soffritto mix
1 sachet
All-American spice blend
1 packet
diced tomatoes with garlic & onion
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
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • Roughly chop parsley and mild chorizo. • Drain and rinse cannellini beans.
• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, soffritto mix, stirring, until softened, 7-8 minutes. • Add half the garlic and cook until fragrant, 1 minute.
• Add cannellini beans and All-American spice blend to the pan. Cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the salt, BBQ sauce and the water. Cook, stirring, until well combined, 2 minutes. • Season with pepper and add baby spinach, stir until wilted, 1 minute.
• Transfer bean mixture to a baking dish. • Sprinkle evenly with Cheddar cheese and cover with a lid or foil. • 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 baked chorizo and cannellini beans between bowls. • Garnish with remaining parsley. Sprinkle with pickled jalapeños (if using). • Serve with herby garlic bread. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found it tasty, while others felt it was too sweet or smoky. Consider adjusting BBQ sauce to taste.
- Ease of prep: Customers suggested chopping the chorizo into small squares for better mixing with other ingredients.
- Suggestions: Several missed the corn and felt spinach wasn't an ideal substitute. Consider adding more bread to the meal.
- Leftovers: These baked beans were praised as a delicious upgrade from tinned versions, great for nostalgic comfort food.
