Ingredients
- ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 1 medium red onion (170g), cut into wedges
- 700g kent pumpkin, chopped
- 3 x 400g cans four-bean mix, drained, rinsed
- 400g can chickpeas drained, rinsed
- ¼ cup (50g) canned chipotle chillies in adobo sauce
- 1 tablespoon honey
- 2 tablespoons barbecue sauce
- 1 teaspoon Dijon mustard
- 700g bottled tomato passata
- ¾ cup (90g) coarsely grated cheddar
- 1/3 cup (40g) coarsely grated smoked cheddar
- 4 x 110g ciabatta rolls, sliced
- 1 large clove garlic, halved
Method
- Preheat oven to 220°C.
- Heat 2 tablespoons of the extra virgin olive oil in a large ovenproof dish or frying pan over high heat; cook onion and pumpkin, stirring occasionally, for 4 minutes or until onion has softened slightly. Add beans, chick-peas, chillies in 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.
- Sprinkle bean mixture with cheeses. Bake for 15 minutes or until cheese is browned lightly.
- Meanwhile, preheat a chargrill plate (or pan or grill) over medium heat. Rub cut side of bread rolls with garlic halves; drizzle with remaining extra virgin olive oil. Cook for 1 minute each side or until grill marks appear.
- Serve baked beans with garlic bread.
Tips:You can use potatoes or kumara (orange sweet potato) instead of pumpkin, if you like. Chipotle chilli with adobo sauce can be found in most good grocers and delicatessens.
Substitute: 2 teaspoons smoked paprika and ½ teaspoon ground chilli for the chillies in adobo sauce.
Recipe by The Australian Women’s Weekly.
Photography James Moffatt Styling Olivia Blackmore
