Name: Beetroot + Goats Cheese Bean-Otto
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 500g cooked beetroot; 1 jar of Queen Red Beans with their bean stock; 100ml red wine; A small bunch (roughly 10g) fresh dill, roughly chopped; 20g parmesan; 150g soft goats cheese; A handful of walnuts, roughly chopped (optional), toasted; Dill - parsley; Goats cheese - ricotta; Walnuts - pumpkin or sunflower seeds

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Beetroot + Goats Cheese Bean-Otto

Beetroot + goats cheese is a classic combination in its own right. And by pairing them with soft herbs and meaty red beans gives you something just as satisfying as a risotto but it's on the table in under 30 mins. Throw in any greens you have to hand too - such as spinach of kale.

We've used our Queen Red Beans for an extra hit of rich, earthy flavour - but our Organic White Beans will work just as well.

Feeds: 3

Takes: 30 minutes

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g cooked beetroot
1 jar of Queen Red Beans with their bean stock
100ml red wine
A small bunch (roughly 10g) fresh dill, roughly chopped
20g parmesan
150g soft goats cheese
A handful of walnuts, roughly chopped (optional), toasted

Substitutions

Dill - parsley
Goats cheese - ricotta
Walnuts - pumpkin or sunflower seeds

Made with:
Queen Red Beans

Directions

step 1
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.
step 2
Meanwhile, roughly chop the beetroot into bite sized chunks. Put half of them in a blender or food processor along with their juices and blitz into a smooth puree. Add a splash of water to loosen, if necessary. Set aside.
step 3
Increase the heat to high, pour in wine and cook off for 2-3 minutes or until it has almost all evaporated. Add the beans with their bean stock, then, fill the jar ¼ way with water, give it a shake and pour that in too. Stir through the beetroot puree and bubble away for 2-3 minutes until you reach a creamy consistency, similar to a risotto.
step 4
Stir in the remaining chopped beetroot and parmesan and season generously with cracked black pepper and salt to taste.
step 5
Divide the bean-otto between plates and dot over blobs of the goats cheese. Garnish with fresh dill, toasted walnuts or seeds and a drizzle of olive oil.

Made with:
Queen Red Beans

Tender Queen Red Beans

These are THE MOST DELICIOUS red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there. Their deeply savoury and meatiness make them the key component for a red wine ragu or scattered in a roasted kale + feta salad where their burgundy colour can be appreciated in its full glory. Even better still, try them straight from the jar.

Cook with queen red beans

Beetroot + Goats Cheese Bean-Otto

Ingredients

Substitutions

Made with: Queen Red Beans

Directions

Made with: Queen Red Beans

More Recipes

Made with:
Queen Red Beans

Made with:
Queen Red Beans