Recipe

Cheesy smoked baked beans with pumpkin

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

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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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.

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

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