[One-Pot] One-Pot Saucy Mediterranean Bacon & Beans
with Basil Pesto, Garlicky Dippers & Rocket Salad
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 sachet
Tomato & Herb Seasoning
1
Rocket
3
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Milk, Sesame, Soy, Eggs, Sulphites, Lupin, Almond.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Cannellini Beans
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Pear
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Soffritto Mix
90 g
Diced Bacon
(May be present: Milk, Soy.)
Cooking Steps
If you added diced bacon, cook bacon with the soffritto mix and cannellini beans on high heat, breaking up with a spoon, until golden, 4-6 minutes.
• To beans, add tomato & herb seasoning and half the garlic and cook, until fragrant, 1 minute. • Stir in tomato sugo, the water and brown sugar and simmer, until thickened, 2-3 minutes.
• Meanwhile, slice bake-at-home ciabatta into slices. Toast or grill ciabatta to your liking. • In a small heatproof bowl, microwave the butter and remaining garlic in 10 second bursts, until melted and fragrant. • Brush garlic butter over ciabatta. Season.
• In a medium bowl, combine rocket, pear, a drizzle of vinegar and olive oil. Season. • Divide Mediterranean bean stew, rocket salad and garlic dippers between bowls. • Top with basil pesto, Parmesan cheese and flaked almonds to serve. Enjoy!
