"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
Ingredients
For the beans
3 parmesan rinds
500ml good quality chicken or vegetable stock
1 shallot
5 sprigs of thyme
3 bay leaves
1 dried red chilli
1 bulb of garlic, halved
1 tbsp black peppercorns
1 tbsp fennel seeds
4 sprigs of fresh tarragon
1 lemon
50 grams of grated Parmesan or Pecorino
Baked leeks
4-6 small leeks
30g butter
1 lemon
4 sprigs of thyme
70ml good quality chicken or vegetable stock
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
Directions
Set your oven to 180 degrees C.
Start with prepping the muslin bag of spices by simply putting all the herbs and spices (except tarragon) and the shallot + tie it up with some string. Set aside
Add beans and their liquid to a medium sized saucepan. Pour over half of the chicken or veg stock, add parmesan rinds and the little bag of spices. Let it all simmer on a low heat whilst you start the leeks.
Trim the leeks and peel off any dry layers and cut in 12cm batons. Line an ovenproof dish and put the leeks on top with the butter and thyme sprigs. Pour over the remaning stock and season with salt and 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 and the liquid reduced. Remove the spice bag and give the beans a little taste. Season to taste, add a squeeze of lemon, grated parmesan and top with the chopped tarragon.
Remove the leeks from the oven. 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.
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.
