BAKED BEANS
WITH PUMPKIN
PREP + COOK TIME 45 MINUTES SERVES 4
500g kent pumpkin, cut into wedges
(see notes)
⅓ cup (80ml) extra virgin olive oil
1 medium red onion (170g),
cut into wedges
3 x 400g cans four−bean mix,
drained, rinsed
400g can chickpeas, drained, rinsed
¼ cup (50g) chipotle chillies in adobo
sauce, chopped finely (see notes)
2 tablespoons barbecue sauce
1 tablespoon honey
1 teaspoon dijon mustard
700g bottled tomato passata
¾ cup (90g) coarsely grated vegetarian
cheddar (see notes)
⅓ cup (40g) coarsely grated vegetarian
smoked cheddar (see notes)
4 ciabatta rolls (440g), halved
2 cloves garlic, crushed
1 Preheat oven to 220°C/200°C fan.
Line an oven tray with baking paper.
2 Place pumpkin on tray, drizzle
with 1 tablespoon of the oil; roast
for 15 minutes.
3 Heat 1 tablespoon of the oil in
a large ovenproof frying pan over high
heat; cook onion, stirring occasionally,
for 4 minutes or until softened slightly.
Add beans, chickpeas, chillies in
adobo sauce, barbecue sauce,
honey and mustard; cook, stirring
occasionally, for 3 minutes or untilheated through. Stir in passata; bring
to the boil. Boil for 3 minutes or until
thickened slightly; season to taste.
Add pumpkin to bean mixture.
Sprinkle with cheeses.
4 Bake for 15 minutes or until cheese
is browned lightly.
5 Heat a grill pan over medium−high
heat. Grill bread until charred on both
sides. Combine garlic and remaining
oil in a small bowl; season. Brush garlic
oil on the cut side of the rolls.
6 Serve baked beans with garlic bread.56 #COOKWITHTHEWEEKLY
TEST
KITCHEN
NOTES
There is no need to peel
the kent pumpkin, as the
skin is edible.
Chipotle chilli with
adobo sauce can be found
in major supermarkets,
good grocers and some
delicatessens. If not
available, increase the
barbecue sauce to ⅓ cup
and add 1 teaspoon
smoked paprika and
½ teaspoon chilli flakes.
To ensure you buy
vegetarian cheeses,
see notes on page 51.