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    Vegan

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Rated 4.6 by 30 users.

Caramelised Onion, Leek + Chive Beanotto

When we spot a banging risotto recipe - i.e. THIS by Seema Pankhania - we just have to turn it into a BEANOTTO. It's our version of a risotto where we replace the rice for beans: quicker, easier + that little bit better for you, being higher in protein + fibre. But most importantly, it's still UTTERLY DELICIOUS. 

Feeds: 3
Takes: 45 minutes
V
D

Ingredients

1 x 570g jar Queen Cannellini or Organic White Beans - with their bean stock

3 tbsp olive oil

2 onions, thinly sliced

3 leeks, thinly sliced

4 fat garlic cloves, finely grated

100ml white wine

150ml veg stock (optional)

10g fresh chives, finely chopped

25g parmesan, finely grated

1 tbsp butter (optional)

The juice of ½ lemon

Directions

1

Heat 3 tablespoons of olive oil in a deep pan over a medium heat. Add the onions and leeks with a good pinch of salt and cook until soft and caramelised - around 12-15 minutes - stirring occasionally. The longer you let them cook, the more jammy and caramelised they will be. Add the garlic and cook for a further minute until fragrant.

2

Increase the heat to high and add the wine. Bubble away until almost all of the wine has evaporated - about 5 minutes. Reduce the heat back to medium and pour in the beans with their bean stock. fill the jar ¼ with water, give it a shake and pour that in too. Simmer away for about 4-5 minutes until the beans begin to turn creamy and brothy, but not too runny. Add a splash of stock to loosen, if necessary, but you’re looking for a consistency similar to a risotto.

3

Once the beanotto is cooked, stir in the parmesan and butter - if using - for an extra creamy and glossy finish. Finish with a squeeze of ½ lemon juice, stir through most of the chives and season with salt to taste and plenty of cracked black pepper.

4

Serve the beanotto into bowls and finish with the remaining chives and an extra grind of black pepper.

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