HUGE thanks to the legend that is Klara, aka @klararisbergcooks, who let us share this #beanspo on our website for all you champs to enjoy.
This Swedish-born chef, food photographer + recipe developer works with the seasons to create STUNNING recipes with real style + using flavours from across the world.
"I am a huge fan of all beans, the world needs to fully embrace this little pulse of joy. They are incredibly versatile and so nutritious, yet very easy to succeed with." Klara aka a REAL #BEANCHAMP
Check out her website here to see some insanely tasty recipes to make your mouth water + lure you right into the kitchen.
"These cannellini beans have been braised in a rich parmesan and chicken broth but can of course be braised in vegetable stock to keep it vegetarian. Whilst it isn’t a true Cacio e Pepe seasoning the main ingredients are grated cheese, freshly cracked black pepper and broth (instead of starchy pasta water).
Eat the beans and leeks with freshly baked bread or serve as a side dish. This is also a perfect way to use up all those parmesan rinds you should always be saving and stockpile in your freezer. I use a muslin bag for the herbs and spices which I recommend to keep the broth clear." Klara Risberg
Set your oven to 180 degrees. Start with prepping the muslin bag of spices by simply putting all the herbs, except tarragon, + spices, garlic + the shallot + tie it up with some string. Add beans + the bean liquid to a medium sized saucepan, pour over the stock, add parmesan rinds + the little bag of spices. Let it all simmer on a low heat whilst you start the leeks.
Trim the leeks + peel of any dry layers, cut in 12cm batons, place in an ovenproof dish dressed with parchment paper. Place the leeks in the dish, pour over the stock, thyme + cold butter, season with salt + pepper. Cover the leeks with one layer of parchment paper just as a tight lid. This way the leek with steam in it’s own juices.
Check the leeks after 25 minutes, you want them to be soft but not falling apart completely. If not there yet just give them another five minutes.
By now the beans should be braising away nicely + liquid reduced. Remove the spice bag + give it a little taste + start seasoning with salt + pepper, lemon juice + grated cheese, add chopped tarragon.
Remove the leeks from the oven + add all the juices to the beans.I like to serve the beans in a shallow platter with the leeks on top, grated lemon zest, a good glug of good olive oil + an extra grating of parmesan.
