[One-Pot] One-Pot Saucy Mediterranean Bacon & Beans
with Basil Pesto, Garlicky Dippers & Rocket Salad
- Milk
- Cashew
- Wheat
- Gluten
- Soy
- Almond
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Gluten
- Wheat
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Cannellini Beans
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Hazelnut, Milk, Soy, Sesame, Brazil nut, Cashew, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
3
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
90 g
Diced Bacon
(May be present: Milk, Soy.)
1
Pear
1 packet
Rocket
1
Silverbeet
Cooking Steps
• Drain and rinse cannellini beans. Thinly slice silverbeet and zucchini into half-moons. Finely chop garlic. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, soffritto mix, zucchini and cannellini beans, stirring occasionally, until softened, 4-5 minutes.
• To beans, add tomato & herb seasoning and half the garlic and cook, until fragrant, 1 minute. • Stir in tomato sugo, silverbeet 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!
