Italian Baked Beans
with Cheesy Herb Ciabatta Topping
These Italian beans are so tasty you’ll be fighting over leftovers. There’s plenty of cheesy crunch too, for the perfect comfort food hit.
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
1 unit
brown onion
1 tin
cannellini beans
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 unit
carrot
1 unit
red capsicum
2 clove
garlic
1 sachet
Italian herbs
1 bunch
parsley
1 sachet
tomato paste
1 bag
baby spinach leaves
1 unit
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 pinch
chilli flakes
1 cube
vegetable stock
1 bunch
oregano
Not included in your delivery
olive oil
1 tsp
brown sugar
2 tsp
vinegar (balsamic or white wine)
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the brown onion. Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Pick and finely chop the parsley leaves. Grate the carrot (unpeeled). Drain and rinse the cannellini beans.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion, red capsicum and carrot and cook, stirring, for 5-6 minutes, or until the vegetables are tender. Add the Italian herbs, garlic, oregano and a pinch of chilli flakes (if using) and cook for 1 minute, or until fragrant. Add the tomato paste and cook, stirring, for 1-2 minutes or until a deep red colour.
Add the cannellini beans, brown sugar, vinegar, water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Add the baby spinach leaves and butter and cook, stirring, for 1-2 minutes, or until the spinach has wilted slightly. Remove the pan from the heat and set aside.
While the veggies are cooking, tear the bake-at-home ciabatta into small pieces. In a medium bowl, combine the ciabatta, grated Parmesan cheese, parsley and a generous drizzle of olive oil. Season with a pinch of salt and pepper and toss to coat.
Pour the veggie and bean mixture into a medium baking dish and top with the herby ciabatta. Bake on the top rack for 5-10 minutes, or until the bread is golden and crisp
Divide the Italian baked beans between plates.
