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Warming Boston Beans

Warming Boston Beans

with Crusty Bread

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2.7 / 4 Ratingout of 115 ratings
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We’re cooking from scratch, we’re cooking comfort food – Boston style. Folks there prefer no fuss and honest home cooking and so do we. It doesn’t take much to whip up these rustic beans, and the paprika and sweet maple syrup are a match made in Massa-chusetts. See ya later tinned baked beans!

Tags:Child FriendlyFamily BoxLactose freeNut FreeVeganVeggie
Allergens:Gluten
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients

serving 5 people

Ingredientsarrow down iconarrow down icon

serving 5 people

1

brown onion

800 g

sweet potato

2 clove

garlic

1 tsp

paprika

1

birdseye chilli

2 tin

cannellini beans

1 tin

diced tomatoes

1 tub

tomato paste

1 bag

baby spinach leaves

5

bake-at-home torpedo rolls

(ContainsGluten)

1 bunch

rosemary

Not included in your delivery

1 tbs

olive oil

1 cup

water

1 tbs

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2220 kJ
Fat11.2 g
of which saturates1.5 g
Carbohydrate75.1 g
of which sugars22.5 g
Protein21.1 g
Sodium589 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Large Pot
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely dice the brown onion and sweet potato (peeled). Peel and crush the garlic. Deseed the chilli and finely slice. Drain and rinse the cannellini beans. Wash the baby spinach. Pick the rosemary leaves and finely chop.

2

Heat the olive oil in a large pot or saucepan over a medium-high heat. Add the brown onion and cook for 2 minutes or until soft. Then add the sweet potato and cook for 5-10 minutes or until the vegetables have softened. Add the garlic, paprika, and birdseye chilli (leave it out if the kids don’t like the heat and simply stir through your meal in step 5) and cook for a further 2 minutes.

Simmer the mixture
Simmer the mixture
3

Add the cannellini beans, diced tomatoes, tomato paste, water, brown sugar (or maple syrup), rosemary and season with salt and pepper. Reduce to a low-medium heat and simmer for 20-25 minutes, or until all of the vegetables are tender. Add 1⁄2 cup of water if the mixture is too thick. Stir through the baby spinach in the last 2 minutes of cooking until wilted.

Bake the rolls
Bake the rolls
4

Meanwhile place the bake-at-home torpedo rolls in the oven for 5 minutes to heat through.

5

To serve, divide the beans between bowls and serve with the crusty bread rolls. Enjoy!