Stews + Bean Bowls, White Bean Recipes - October 20, 2023

Charred Corn + 'Nduja Bean-Otto

Name: Charred Corn + 'Nduja Bean-Otto
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 x 200g tins sweetcorn, drained; 2 garlic cloves, finely sliced; 2 tbsp olive oil; 1 onion, roughly chopped; 1 heaped tbsp ‘nduja; 1 jar of Organic White Beans with their bean stock; 1 tbsp creme fraiche; 1 tbsp sweet smoked paprika; 60g parmesan, grated, plus extra to serve; ½ lemon juice, plus wedges to serve; A handful of fresh basil (roughly 10g), plus a few leaves for garnish; A handful of toasted sunflower or pumpkin seeds; Crispy breadcrumbs; Ciabatta bread; A fresh rocket salad, dressed in lemon and olive oil; Broccoli with charred lemon dressing - linked in this recipe

Rated 5.0 stars by 2 users

Servings

Cook Time

30 minutes

Get your risotto-fix, not with rice (which takes ages to cook) but with BEANS - higher in fibre, higher in protein + is on the table in half the time. A real winner for a weeknight dinner.

This flavour is pretty rich, so we recommend serving with some light and fresh - like a rocket salad or broccoli with a charred lemon dressing found in this recipe.

Ingredients

2 x 200g tins sweetcorn, drained
2 garlic cloves, finely sliced
2 tbsp olive oil
1 onion, roughly chopped
1 heaped tbsp ‘nduja
1 jar of Organic White Beans with their bean stock
1 tbsp creme fraiche
1 tbsp sweet smoked paprika
60g parmesan, grated, plus extra to serve
½ lemon juice, plus wedges to serve
A handful of fresh basil (roughly 10g), plus a few leaves for garnish

Optional Toppings

A handful of toasted sunflower or pumpkin seeds
Crispy breadcrumbs

Serving Suggestions

Ciabatta bread
A fresh rocket salad, dressed in lemon and olive oil
Broccoli with charred lemon dressing - linked in this recipe

Directions

Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sweetcorn and cook until golden and nicely charred, stirring often, roughly 4-5 minutes.
Reduce the heat to low, add the garlic and cook for another minute until fragrant. Reserve half of the corn and add the rest to a blender and set aside.
In the same pan you cooked the corn in, add another 2 tablespoons of oil and cook the onions for 8-10 minutes until starting to soften.
To the blender, add the creme fraiche, paprika and parmesan and season generously with salt and pepper. Blitz to a smooth consistency. Add a splash of milk or more creme fraiche to loosen, if necessary. Set aside.
Add the nduja to the onions, mix well and fry off for 2 minutes. Pour in the beans with their bean stock (or tins with veg stock) and stir to combine.
Add the corn puree to the beans along with most of the reserved corn (leaving a few handfuls for garnish) and stir to combine. Reduce the heat to low. Squeeze in the juice of half a lemon and tear in most of the basil leaves. Season to taste. Add more lemon juice if it needs a little more lift.
Spoon the beanotto into bowls, top with the remaining charred corn, basil leaves and more parmesan, if you like. You could even drizzle some of the nduja oil on top, and a sprinkling of sunflower seeds for crunch. Finish with a squeeze of lemon and a side salad, for freshness.