Stews + Bean Bowls, White Bean Recipes -
Beetroot + Goats Cheese Bean-Otto
Beetroot + Goats Cheese Bean-Otto
Rated 5.0 stars by 1 users
Servings
3
Cook Time
30 minutes
Author:
Bold Bean Co
Beetroot + goats cheese is a classic combination in its own right. And by pairing them with soft herbs, lemon and creamy beans you get something a little lighter and fresher than a traditional risotto. PLUS it's on the table in under 30 mins.
Ingredients
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500g cooked beetroot, quartered
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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1 x 700g jar of Bold Bean Co Organic White Beans with their bean stock (or 2 x 400g tins of haricot or cannellini beans with 200ml veg stock)
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A splash of dry white wine, if you have some
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A small bunch(roughly 10g) fresh parsley, finely chopped
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A small bunch (roughly 10g) fresh dill, finely chopped
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A squeeze lemon juice
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2 large handfuls of kale, woody bits removed
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150g soft goats cheese
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Parmesan (optional)
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A handful of walnuts, roughly chopped (optional)
Directions
Heat the olive oil in a large pan over a medium heat. Add the onions and cook for 8-10 minutes until starting to soften. Then add the garlic and cook for another 2 minutes until fragrant.
Meanwhile, put half of the beetroot in a food processor and blend into a smooth puree. Add a splash of water to loosen, if necessary. Set aside.
Add the white beans and their bean stock to the pan and stir into the onion and garlic mixture. Turn the heat to high and pour in the wine. Bubble away for 1-2 minutes or until the alcohol has completely burned off. Turn the heat down to medium and pour in the beetroot puree. Stir to combine and bubble away for 2-3 minutes to warm through. Season generously with salt and pepper. Stir in the remaining chopped beetroot and herbs. Add a squeeze of lemon, if desired.
While that cooks down slightly, heat 1 tbsp of olive oil in another pan over a medium heat. Once hot, add the kale leaves with a good pinch of sea salt and cook for 1 minute, or until crispy.
Divide the bean-otto between plates and crumble over the goats cheese. Garnish with the kale, a drizzle of extra virigin olive oil and a sprinkle of crushed walnuts, if desired, for added crunch.
