Baked beans with cheese cornbread

Recipes / Vegetarian

Home-made cornbread is delicious with the healthy baked bean mix.

Recipe «Baked beans with cheese cornbread» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 4 bacon rashers, rind and excess fat removed, finely chopped, 1 medium brown onion, halved, finely chopped, 2 tsp dry mustard powder, 1 x 400g can borlotti beans, drained, rinsed , 1 x 240g can cannellini beans, drained, rinsed, 1 x 400g can whole peeled tomatoes, 250ml Massel vegetable liquid stock , 2 tbsp tomato paste, 1 tbsp treacle, 2 dried bay leaves, Salt & freshly ground black pepper, Melted butter, to grease, 340g self-raising flour, Pinch of salt, 120g polenta.

Ingredients:

  • 1 tbsp olive oil 
  • 4 bacon rashers, rind and excess fat removed, finely chopped 
  • 1 medium brown onion, halved, finely chopped 
  • 2 tsp dry mustard powder 
  • 1 x 400g can borlotti beans, drained, rinsed 
  • 1 x 240g can cannellini beans, drained, rinsed 
  • 1 x 400g can whole peeled tomatoes 
  • 250ml Massel vegetable liquid stock 
  • 2 tbsp tomato paste 
  • 1 tbsp treacle 
  • 2 dried bay leaves 
  • Salt & freshly ground black pepper 
  • Melted butter, to grease 
  • 340g self-raising flour 
  • Pinch of salt 
  • 120g polenta 
  • 375ml milk 
  • 120g butter, melted 
  • 2 eggs, lightly whisked 
  • 120g coarsely grated tasty cheddar 

Instructions

  1. To make the cheese cornbread, preheat oven to 190°C. Brush the base and sides of an 11 x 21cm (base measurement) loaf pan with melted butter to grease.
  2. Combine the flour and salt in a large bowl. Stir in the polenta, milk, melted butter and egg, and stir until well combined. Stir in the cheddar. Spoon mixture into prepared pan and bake for 40 minutes or until a skewer inserted into the centre of the bread comes out clean. Remove from oven and stand for 5 minutes before turning out onto a wire rack to cool.
  3. Meanwhile, heat the oil in a 1.5L (6-cup) capacity ovenproof dish over medium-high heat. Add the bacon and onion and cook, stirring, for 3 minutes or until onion softens. Stir in the mustard powder and cook, stirring, for 30 seconds or until fragrant.
  4. Add the borlotti and cannellini beans, tomatoes, stock, tomato paste, treacle and bay leaves, and stir with a wooden spoon to combine and crush the tomatoes. Bring to the boil. Cover with a tight-fitting lid and bake in preheated oven for 30 minutes. Uncover and cook, stirring occasionally, for a further 15 minutes or until sauce thickens slightly. Taste and season with salt and pepper.
  5. Thickly slice cheese cornbread and place on serving plates. Serve immediately with baked beans.