Baked beans in tomato sauce with cheesy ciabatta & broccoli
Appliance/Function:
Equipment
- 1 Steamer pot
- 1 Ovenproof skillet or frypan
Ingredients
Make pesto beans
- 2 carrot
- 1 brown onion
- 2 cloves garlic
- 800 g cannellini beans
- 1 tbsp olive oil
- 1 tbsp Italian herbs
- 130 g tomato pesto or dip
- 400 g pasta sauce
- 1 cube vegetable stock
- 1 tsp honey
Bake
- 2 ciabatta rolls or gluten-free rolls
- 100 g cheese
- 1 tbsp olive oil
Broccoli
- 1 broccoli
- 1 bunch parsley optional
Instructions
Before you start
- Preheat the oven to 180 °C. Bring a steamer pot of hot tap water to a boil.
Start beans
- Peel and grate 2 carrot. Peel and finely slice 1 brown onion. Peel and mince 2 cloves garlic. Drain and rinse 800 g cannellini beans. Heat 1 tbsp olive oil in an ovenproof skillet (or large frypan) on medium-high heat. Cook the onion and carrot for 3-4 minutes until softened.
Finish beans
- Then add the beans, 1 tbsp Italian herbs, 130 g tomato pesto or dip, 400 g pasta sauce1 cube vegetable stock, 1 tsp honey and 125ml or ½ cup of water. Stir to combine and cook for 5-8 minutes, until slightly reduced.
Bake beans
- If using a frypan, transfer the mixture to a baking dish now. Tear 2 ciabatta rolls into bite-sized chunks and place on top of the bean mixture. Grate over 100 g cheese, drizzle with 1 tbsp olive oil and season with pepper. Bake in the upper oven for 5-8 minutes, or until the cheese is golden and melted.
Steam broccoli
- Meanwhile, slice 1 broccoli into small florets and add to the steamer pot of boiling water. Cook for 3-4 minutes or until tender and cooked to your liking. Pick the leaves of 1 bunch parsley and roughly chop, discarding the stems.
To serve
- Divide the baked beans in tomato sauce with cheesy ciabatta between plates. Garnish with the parsley and serve the broccoli on the side.
Nutrition
Calories: 538kcal | Carbohydrates: 74g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 1585mg | Potassium: 1036mg | Fiber: 19g | Sugar: 13g | Calcium: 473mg | Iron: 8mg