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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 unit
onion
1 tin
cannellini beans
(Contains Soy; )
¼ packet
Grated Parmesan Cheese
(Contains Milk; )
1 unit
carrot
1 unit
capsicum
2 clove
garlic
1 sachet
Italian Herbs
1 bunch
parsley
1 sachet
tomato paste
1 bag
baby spinach leaves
1 unit
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 pinch
chilli flakes
1 cube
vegetable stock powder
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; )
Nutrition Values
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 ciabatta into small pieces. In a medium bowl, combine the ciabatta, grated Parmesan cheese (see ingredients list), 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.