Cheesy Smoked Baked Beans with Pumpkin & Garlicky Ciabatta Toasts

Preheat oven to 220°C. Small dice onion. Peel and dice the Kent pumpkin into 1cm pieces. Place pumpkin into a microwave safe dish and add a splash of water, cover and microwave for 8-10 minutes or until pumpkin is just tender. Drain and rinse bean mix. Peel garlic and leave whole.

Heat oil in a large ovenproof frying pan over medium heat. Cook onion, chipotle & smoked paprika and pumpkin, stirring occasionally, for 8-10 minutes or until softened slightly.

Add diced tomatoes, four bean mix and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

If your frying pan is not ovenproof, transfer the bean mixture to a baking dish. Sprinkle with tasty cheese. Transfer to the oven, then bake for about 20 minutes or until cheese is golden brown and pumpkin is cooked to your liking.

Slice the ciabatta roll in half and drizzle with olive oil (or butter). Place on a lined baking tray and add to the oven when there's 4-6 minutes remaining for the beans and cook until browned and crispy. Remove from the oven and while still hot, rub with the whole garlic clove.

Place the baby spinach on the garlic ciabatta and the baked beans on top. Enjoy!

Preheat oven to 220°C. Small dice onion. Peel and dice the Kent pumpkin into 1cm pieces. Place pumpkin into a microwave safe dish and add a splash of water, cover and microwave for 8-10 minutes or until pumpkin is just tender. Drain and rinse bean mix. Peel garlic and leave whole.

Heat oil in a large ovenproof frying pan over medium heat. Cook onion, chipotle & smoked paprika and pumpkin, stirring occasionally, for 8-10 minutes or until softened slightly.

Add diced tomatoes, four bean mix and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

If your frying pan is not ovenproof, transfer the bean mixture to a baking dish. Sprinkle with tasty cheese. Transfer to the oven, then bake for about 20 minutes or until cheese is golden brown and pumpkin is cooked to your liking.

Slice the ciabatta roll in half and drizzle with olive oil (or butter). Place on a lined baking tray and add to the oven when there's 4-6 minutes remaining for the beans and cook until browned and crispy. Remove from the oven and while still hot, rub with the whole garlic clove.

Place the baby spinach on the garlic ciabatta and the baked beans on top. Enjoy!

Preheat oven to 220°C. Small dice ³⁄₄ of the onion, (you will have some leftover). Peel and dice the Kent pumpkin into 1cm pieces. Place pumpkin into a microwave safe dish and add a splash of water, cover and microwave for 8-10 minutes or until pumpkin is just tender. Drain and rinse bean mix. Peel garlic and leave whole.

Heat oil in a large ovenproof frying pan over medium heat. Cook onion, chipotle & smoked paprika and pumpkin, stirring occasionally, for 8-10 minutes or until softened slightly.

Add diced tomatoes, four bean mix and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

If your frying pan is not ovenproof, transfer the bean mixture to a baking dish. Sprinkle with tasty cheese. Transfer to the oven, then bake for about 20 minutes or until cheese is golden brown and pumpkin is cooked to your liking.

Slice the ciabatta roll in half and drizzle with olive oil (or butter). Place on a lined baking tray and add to the oven when there's 4-6 minutes remaining for the beans and cook until browned and crispy. Remove from the oven and while still hot, rub with the whole garlic clove.

Place the baby spinach on the garlic ciabatta and the baked beans on top. Enjoy!

Preheat oven to 220°C. Small dice ³⁄₄ of the onion, (you will have some leftover). Peel and dice the Kent pumpkin into 1cm pieces. Place pumpkin into a microwave safe dish and add a splash of water, cover and microwave for 8-10 minutes or until pumpkin is just tender. Drain and rinse bean mix. Peel garlic and leave whole.

Heat oil in a large ovenproof frying pan over medium heat. Cook onion, chipotle & smoked paprika and pumpkin, stirring occasionally, for 8-10 minutes or until softened slightly.

Add diced tomatoes, four bean mix and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

If your frying pan is not ovenproof, transfer the bean mixture to a baking dish. Sprinkle with tasty cheese. Transfer to the oven, then bake for about 20 minutes or until cheese is golden brown and pumpkin is cooked to your liking.

Slice the ciabatta roll in half and drizzle with olive oil (or butter). Place on a lined baking tray and add to the oven when there's 4-6 minutes remaining for the beans and cook until browned and crispy. Remove from the oven and while still hot, rub with the whole garlic clove.

Place the baby spinach on the garlic ciabatta and the baked beans on top. Enjoy!

Preheat oven to 220°C. Small dice ³⁄₄ of the onion, (you will have some leftover). Peel and dice the Kent pumpkin into 1cm pieces. Place pumpkin into a microwave safe dish and add a splash of water, cover and microwave for 8-10 minutes or until pumpkin is just tender. Drain and rinse bean mix. Peel garlic and leave whole.

Heat oil in a large ovenproof frying pan over medium heat. Cook onion, chipotle & smoked paprika and pumpkin, stirring occasionally, for 8-10 minutes or until softened slightly.

Add diced tomatoes, four bean mix and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

If your frying pan is not ovenproof, transfer the bean mixture to a baking dish. Sprinkle with tasty cheese. Transfer to the oven, then bake for about 20 minutes or until cheese is golden brown and pumpkin is cooked to your liking.

Slice the ciabatta roll in half and drizzle with olive oil (or butter). Place on a lined baking tray and add to the oven when there's 4-6 minutes remaining for the beans and cook until browned and crispy. Remove from the oven and while still hot, rub with the whole garlic clove.

Place the baby spinach on the garlic ciabatta and the baked beans on top. Enjoy!

Preheat oven to 220°C. Small dice ³⁄₄ of the onion, (you will have some leftover). Peel and dice the Kent pumpkin into 1cm pieces. Place pumpkin into a microwave safe dish and add a splash of water, cover and microwave for 8-10 minutes or until pumpkin is just tender. Drain and rinse bean mix. Peel garlic and leave whole.

Heat oil in a large ovenproof frying pan over medium heat. Cook onion, chipotle & smoked paprika and pumpkin, stirring occasionally, for 8-10 minutes or until softened slightly.

Add diced tomatoes, four bean mix and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

If your frying pan is not ovenproof, transfer the bean mixture to a baking dish. Sprinkle with tasty cheese. Transfer to the oven, then bake for about 20 minutes or until cheese is golden brown and pumpkin is cooked to your liking.

Slice the ciabatta roll in half and drizzle with olive oil (or butter). Place on a lined baking tray and add to the oven when there's 4-6 minutes remaining for the beans and cook until browned and crispy. Remove from the oven and while still hot, rub with the whole garlic clove.

Place the baby spinach on the garlic ciabatta and the baked beans on top. Enjoy!