Literally risotto with beans and takes half the time. I’d never heard of this until recently when I saw my friend @rebecca_woollard do something similar and then @ottolenghi and @zoe and thought I had to give it a try!
It’s a real game changer and feels like hearty comfort food, perfect when it’s rank outside and all you want to do is hide away.
I love using pulses when I can as they are naturally full of protein as well as fibre and also cheap and usually always in a cupboard.
I’ve boosted it with adding more vegetables and garlic but you can really add in tonnes of different things, it’s incredible versatile.
Beanotto
Prep time:
Cook time:
Total time:
Serves: 1-2
Ingredients
- 1 x 325 jar beans in water - I used @brindisaspanishfoods @conservaselnavarrico organic white haricot beans in water and salt (they are delicious!)
- 1 x small onions or shallot
- 1 x garlic cloves sliced
- ½ leek finely sliced
- 90ml white wine (optional.. you could use chicken stock if you’d prefer)
- 1 cup sweetcorn (cooked)
- Olive oil - good glug at start and finish
- Knob of butter
- 20g approx Parmesan cheese grated
- Season well with salt and pepper
Instructions
- Add a glug of olive oil to the pan and a knob of butter. The oil will prevent the butter from burning (good thing to know ) and add your onion. Sweat. Then add in leeks and then your sliced garlic. Cook out and soften.
- Next add in your beans in their gorgeous salty water and wine. You want to let this simmer for a good few minutes to cook out the wine. When it’s reduced and thickened up a touch you can add in half the Parmesan cheese and stir in your sweetcorn. Continue to cook to just bring everything together and then finally add in the rest of your cheese.
- Delicious served with toasted buttered sourdough and drizzled with a touch more olive oil.
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