Beanotto with cavolo nero and
Prep time:
Cook time:
Total time:
Serves: 1-2
This is off the scale. The PERFECT lunch when it’s miserable outside and all you want is something substantial but also comforting and warming. I find we often forget about beans and pulses but they are the unsung heroes of the pantry. Full of protein and wonderful nutritious and filling. Take 15 mins from start to finish.
Ingredients
- 1 x white onion
- 1 x garlic
- A few strands Cavalo Nero but any veg works - mushrooms, peas, sweetcorn, butternut, spinach etc
- 1 x pot butterbeans (I used @conservaselnavarrico) haricot are also good
- 30g grated Parmesan
- A glug double cream
- Salt and pepper (or a little miso paste)
Instructions
- Method - heat some olive oil in a pan and add in your chopped onion until softened. Add sliced garlic and cook out. Then add a knob butter. Add in greens (or whatever veg using) and cook.
- Add in the beans (drained and rinsed)
- Next the white wine. Let bubble and the alcohol to cook out. Next add the Parmesan. Stir and bubble. Then the cream.
- Allowing everything to soften and mellow together, the bubbles to get thicker and more voluminous.
- Taste. Add some salt/ pepper? And serve.
- I had mine with some homemade sourdough focaccia with sundried tomatoes.
- This was one on my favourite meals in a long time and so good for me and comforting.
- Do give it a try. You won’t regret it.
- This could serve two but you’d need to have sides or can add a larger pot of beans to serve for 2 no problem. Just increase the liquids slightly (180ml wine and bigger glug cream)
- Delicious with a slice of tomato foccaccia
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