Name: Baked Bean Hotpot with Garlic Bread
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 4
Ingredients: 500g two-pack garlic bread; 2 tblsps olive oil; 1 large onion, halved, thinly sliced; 2 red capsicums (425g), chopped; 3 cloves garlic, crushed; 1 tblsp mild paprika; 400g can crushed tomatoes; 1 1⁄2 cups vegetable stock; 555g can baked beans in barbecue sauce; Coarsely chopped fresh parsley, to garnish

Baked Bean Hotpot with Garlic Bread

A vegetarian dish packed full of flavour.

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Serves 4

Prep

Cook

16M

Total

20M

Cook against the clock – this is a satisfying meat-free meal that can be made in a flash. We used Heinz Baked Beanz BBQ sauce for this recipe. Replace garlic bread with buttered, toasted, sourdough, if preferred.

Ingredients

500g two-pack garlic bread

2 tblsps olive oil

1 large onion, halved, thinly sliced

2 red capsicums (425g), chopped

3 cloves garlic, crushed

1 tblsp mild paprika

400g can crushed tomatoes

1 1⁄2 cups vegetable stock

555g can baked beans in barbecue sauce

Coarsely chopped fresh parsley, to garnish

Method

Place both garlic bread on a greased oven tray.

Cook in a moderate oven (180C) for about 16 minutes, or until hot and crisp.

Meanwhile, heat oil in a large saucepan over a medium heat. Add onion, capsicums and garlic. Cook, stirring occasionally, until soft. Add paprika. Cook, stirring for 1 minute.

Add tomatoes, stock and beans to pan. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 10 minutes, or until thickened. Remove.

Serve hotpot with garlic bread. Garnish with parsley.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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