Cheesy Smoked Baked Beans with Pumpkin & Garlicy 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 combination of chipotle chili 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
  • 1 12 Tsp of Chipotle Chili Powder & Smoked Paprika
  • 2 Tbsp of Barbeque Sauce
  • 80 g of Tasty Cheese (grated)
  • 1 of Garlic Clove
  • 2 of Ciabatta Roll

Prepare Ingredients:

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

Start Beans:

Heat oil in a large ovenproof frying pan over medium heat. Cook onion and pumpkin, stirring occasionally, for 8-10 minutes or until pumpkin and onion has softened slightly. Add diced tomatoes, spice mix, mixed beans, half the chickpeas, and barbecue sauce. Stir and cook, uncovered, for about 4-5 minutes or until thickened slightly. Season to taste.

Oven Bake Beans:

If you don’t have an ovenproof frying pan, transfer the bean mixture to a baking dish. Sprinkle with cheese. Add to the oven, then bake for about 20 minutes or until cheese is browned slightly and pumpkin is cooked to your liking.

Toast Ciabatta Roll:

Drizzle the ciabatta roll slices with olive oil (or butter). Place on a lined baking tray and add to the oven when there's about 5 minutes remaining on the beans, or until browned and crispy. Remove from the oven, and while still hot, rub with the whole garlic clove.

You Plate It:

Serve baked beans with torn garlic ciabatta Enjoy!