This minimal prep beany beauty of a bake is as simple as pie to make. You'll cover posh homemade baked beans with torn ciabatta and mozzarella pieces and cook it all in the oven until it's crisp, golden and deliciously melty. Top with fresh basil leaves and you'll be onto a real winner of a midweek dinner!
Prep Time
25 min
Cuisine
Italian
Use within
3-4 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, milk, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle
Peel and finely chop the brownonion[s]
Grate (no need to peel!) the carrot[s]
Peel and finely chop (or grate) the garlic
2
Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil and a small knob of butter over a medium heat
Once hot, add the chopped onion and grated carrot with a pinch of salt and cook for 3-5 min or until starting to soften
3
Meanwhile, roughly chop the cherry tomatoes
Dissolve the vegetable stock cube[s] in 150ml [250ml]boiled water
Drain and rinse the kidney beans and butter beans
4
Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant
Once fragrant, add the red wine vinegar and tomato paste and cook for a further 1-2 min
5
Add the chopped cherry tomatoes, drained beans and vegetable stock and cook for a further 2-3 min or until thickened slightly – this is your tomato bean stew
6
Meanwhile, tear the ciabatta and mozzarella into rough bite-sized pieces
Roughly chop the basil
7
Once thickened, add half the basil to the tomato bean stew (you'll use the rest later!)
Transfer the tomato bean stew to an oven-proof dish (or individual dishes)
Top with the torn ciabatta and mozzarella, then drizzle the whole thing with olive oil and a generous grind of black pepper
Put the dish in the oven and cook for 10-15 min or until golden
8
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