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Vegetarian
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Vegetarian Option
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Vegan
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Vegan Option
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Gluten-Free
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Gluten-Free Option
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Dairy-Free
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Dairy-Free Option

bean-recipe-leek-gorgonzola-walnut-bean-otto-boldbeanco

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Leek, Gorgonzola + Walnut Bean-Otto

We all love a risotto, but say hello to the newest girl in town:
bean-otto. Here, the creaminess of the white beans creates
a base that’s similar to a traditional risotto, but it's on the table in half the time, without compromising on flavour - WINNER! The white beans are a canvas to any flavours you want to throw at them, like you would with a traditional risotto. The gorgonzola melts into the creamy leek and bean base, while toasted walnuts add good crunch.

Feeds: 2

Takes: 30-35 minutes

Ingredients

30 g butter
1 tbsp olive oil
1 onion, finely chopped
2 large leeks or 4 small, trimmed and sliced into rounds
2 garlic cloves, crushed
1 jar of Organic White Beans, with their bean stock
150 ml dry white wine
100ml veg stock
2 handfuls of walnut halves (roughly 20 g)
15 g fresh parsley, finley chopped
Juice of ½ lemon, plus wedges to serve
85 g gorgonzola, roughly sliced

Substitutions

Walnuts - pumpkin or sunflower seeds
Gorgonzola - stilton or any other blue cheese

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Melt the butter and olive oil in a pan over a medium heat. Add the onions and cook for 5-6 minutes then add the leeks and garlic and cook for a further 5 minutes until softened.
step 2
Increase the heat slightly then add the wine and stir until it has reduced and alcohol has burned off, roughly 5 minutes. Then, add the beans with their bean stock plus the veg stock and reduce to a simmer for about 2 minutes.
step 3
Meanwhile, toast the walnuts in a separate pan for 1-2 minutes until golden. Roughly chop into smaller pieces.
step 4
Stir ¾ of the parsley and a squeeze of half a lemon into the bean-otto and stir to combine. Season to taste.
step 5
Divide the bean-otto between bowls. Scatter over the slices of cheese, remaining parsley and the toasted walnuts. Finish with an extra squeeze of lemon, if you like.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans

Leek, Gorgonzola + Walnut Bean-Otto

Ingredients

Substitutions

Made with: Organic White Beans

Directions

Made with: Organic White Beans

More Recipes

Made with:
Organic White Beans

Made with:
Organic White Beans