Cheesy Smoked Baked Beans with Pumpkin & Garlicky Ciabatta Toasts
  • Prep time: 45 minutes
  • Calories: 750
Comforting and delicious, this recipe is a great meat-free dinner idea. Baked beans have gone out of favour in many Australian kitchens but you’ve probably not tried them like this before! With a spice blend of chipotle chilli powder and smoked paprika, the beans and chickpeas take on a rich and full flavour. This is a recipe that gets better after a day in the fridge, so be sure to save leftovers for lunch the following day.
  • 1 of Red Onion
  • 400 g of Kent Pumpkin
  • 220 g of Four Bean Mix
  • 100 g of Chickpeas
  • 1 12 Tsp of Chipotle & Smoked Paprika (1-2)
  • 2 Tbsp of Barbeque Sauce
  • 1 400g Pack of Rich & Thick Diced Tomatoes - Classic
  • 80 g of Tasty Cheese (grated)
  • 1 of Garlic Clove
  • 1 1 Pack of Ciabatta Panini (150g)

Prepare Ingredients:

Preheat oven to 220°C. Small dice 34 of the onion, (you will have some leftover). Peel and dice the pumpkin into 1cm pieces. Drain and rinse mixed beans and chickpeas. Peel garlic clove and leave whole.

Cook Onion, Spice & Pumpkin:

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

Add Tomato & Beans:

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

Oven Bake Beans:

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

Toast Ciabatta Roll:

Slice the ciabatta rolls 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.

You Plate It:

Serve baked beans using the garlic ciabatta to mop up all the goodness. Enjoy!