Name: Cheesy smoked baked beans with pumpkin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: ½ cup (125ml) extra virgin olive oil; 1 medium red onion (170g), cut into wedges; 350 grams (11 ounces) jap pumpkin, chopped; 1.2 kilograms (2½ pounds) canned four-bean mix, drained, rinsed; 400 grams (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 chipotle chilli in adobo sauce, chopped finely; ¼ cup (50g) adobo sauce from canned chipotle chilli in adobo sauce; 1 tablespoon honey; 2 tablespoons barbecue sauce; 1 teaspoon dijon mustard; 700 grams (1½ pounds) tomato passata; ¾ cup (90g) coarsely grated cheddar; ⅓ cup (40g) coarsely grated smoked cheddar; 2 cloves garlic, crushed; 4 110g (3½ ounces) ciabatta rolls, halved

Cheesy smoked baked beans with pumpkin

This deliciously cheesy vegetarian dish makes a great breakfast, brunch or any meal of the day!

Serves 4

Prep

10M

Cook

30M

Total

40M

Beans are a great vegetarian dinner option, that are packed with protein and fibre, while also being very kind to your wallet. Jap pumpkins are a very sweet variety of squash, also known as kabocha, with an edible skin, and a short, squat shape.

Looking for more vegetarian dishes or more baked beans recipes?

Ingredients

½ cup (125ml) extra virgin olive oil

1 medium red onion (170g), cut into wedges

350 grams (11 ounces) jap pumpkin, chopped

1.2 kilograms (2½ pounds) canned four-bean mix, drained, rinsed

400 grams (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 chipotle chilli in adobo sauce, chopped finely

¼ cup (50g) adobo sauce from canned chipotle chilli in adobo sauce

1 tablespoon honey

2 tablespoons barbecue sauce

1 teaspoon dijon mustard

700 grams (1½ pounds) tomato passata

¾ cup (90g) coarsely grated cheddar

⅓ cup (40g) coarsely grated smoked cheddar

2 cloves garlic, crushed

4 110g (3½ ounces) ciabatta rolls, halved

Method

1.Preheat oven to 220°C/425°F.

2.Heat 2 tablespoons of oil in a large ovenproof frying pan over high heat; cook onion and pumpkin, stirring occasionally, for 4 minutes or until onion has softened slightly. Add beans, chickpeas, chilli, adobo sauce, honey, barbecue sauce and mustard; cook, stirring occasionally, for 3 minutes or until heated through. Stir in passata; bring to the boil. Boil for 3 minutes or until thickened slightly; season to taste.

3.Sprinkle bean mixture with cheeses. Bake for 15 minutes or until cheese is browned lightly.

4.Meanwhile, combine garlic and remaining oil in a small bowl; season. Brush garlic mixture over cut side of rolls. Place rolls on an oven tray; bake on a separate shelf with beans for 6 minutes or until golden.

5.Serve baked beans with torn garlic bread

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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