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Spring Green Bean-Otto
BETTER THAN A RISOTTO. Meet: the bean-otto, where we're using beans instead of rice. Quicker, better for you + JUST as delicious. Using our Organic White Beans means you can make the most of the BEAN STOCK (the liquid in the jar!), meaning the seasoning is done for you + you don't need to add additional stock. It also leaves you with a seriously GLOSSY + CREAMY result.
We based this recipe off of Alexandra Dudley's asparagus risotto, with a POPPIN PESTO using pistachios to add a depth of flavour + green colour.
Often bean-otto's need a little crunch, so we'd recommend topping with either pine nuts, sunflower seeds or breadcrumbs for that added texture.
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TAKES
Spring Green Bean-Otto
Rated 4.7 stars by 24 users
Servings
3
Cook Time
25 minutes
Author:
Bold Bean Co.
BETTER THAN A RISOTTO. Meet: the bean-otto, where we're using beans instead of rice. Quicker, better for you + JUST as delicious. Using our Organic White Beans means you can make the most of the BEAN STOCK (the liquid in the jar!), meaning the seasoning is done for you + you don't need to add additional stock. It also leaves you with a seriously GLOSSY + CREAMY result.
We based this recipe off of Alexandra Dudley's asparagus risotto, with a POPPIN PESTO using pistachios to add a depth of flavour + green colour.
Often bean-otto's need a little crunch, so we'd recommend topping with either pine nuts, sunflower seeds or breadcrumbs for that added texture.
![Image of Spring Green Bean-Otto](https://images.getrecipekit.com/20240513124202-spring-20green-20bean-otto.jpg?width=650&quality=90&)
Ingredients
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1 tbsp olive oil
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1 onion, roughly chopped
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1 spring onion, chopped
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150ml white wine
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1 jar Organic White Beans - with their bean stock
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250g bunch of asparagus
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70g frozen peas
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50g shelled pistachios, chopped
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70g spinach (roughly 2 big handfuls)
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1 large garlic clove, peeled (or a small bunch of wild garlic, when in season!)
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10g fresh basil
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2 tsp roughly chopped fresh mint
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The zest of 1 lemon and half its juice
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50g parmesan, plus extra to serve (or veggie alternative)
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3 tbsp olive oil
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Toasted pine nuts, sunflower seeds or breadcrumbs, to top (optional)
For the Pesto
Directions
Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the onion and cook gently for about 8 minutes until softened. Add the spring onion and cook for a further 2 minutes.
While the onions are cooking, make the pesto. Put all of the ingredients into a blender or food processor and blitz until you have a vibrant green paste - it should be fairly chunky, but add a splash more oil to loosen, if necessary. Set aside.
Once the onions have softened, increase the heat slight and pour in the wine. Allow it to cook off - roughly 2-3 minutes. Pour in their beans with their liquid, fill the jar about ¼ the way with water, give it a shake and pour that in too - this will act as a stock! Add the peas and simmer away for 3-4 minutes, stirring to combine. Add more stock to loosen, if desired.
Heat a griddle pan or regular frying pan over a medium heat. Add the asparagus with a drizzle of olive oil and a good pinch of sea salt and fry for 3-4 minutes, tossing occasionally, until slightly charred. This will give the bean-otto the crunch they crave, but feel free to blanch the asparagus, if you prefer.
Add the pesto to the beans with cracked black pepper and stir to combine. Check for seasoning, adding more parmesan, lemon juice or salt to taste to how you like it. Serve into bowls, top with the charred asparagus, extra parmesan and a squeeze of lemon juice.
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