Name: Nduja Beans, Mozzarella + Hot Honey
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 2 tbsp olive oil; 1 onion, roughly sliced; 2 garlic cloves, thinly sliced; 1 tbsp tomato puree; 1 x 400g tin quality chopped tomatoes; 1 tsp dried oregano; 1 jar Queen Red Beans, with their bean stock; 100 g cavolo nero, leaves removed from touch stems and roughly chopped; 125 g mozzarella cheese, torn into small pieces, or vegan alternative; 1 tbsp ‘nduja paste - or sun-dried tomato paste; 2 large handfuls of breadcrumbs - GF breadcrumbs work too (roughly 20g); A few teaspoons of hot honey or agave, to serve; Warm ciabatta or sourdough; A fresh side salad; Hot honey - regular honey with a pinch of chilli flakes; ‘Nduja - sundried tomato paste

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-nduja-beans-mozzarella-hot-honey-boldbeanco

G* V* Ve*

Rated 5.0 stars by 1 users

Nduja Beans, Mozzarella + Hot Honey

Rich red beans, spicy nduja + oozy mozzarella. THIS is a recipe you'll want on repeat.

Want to keep it veggie? Swap the 'nduja for a sundried tomato paste.

Feeds: 3

Takes: 25 minutes

Ingredients

2 tbsp olive oil
1 onion, roughly sliced
2 garlic cloves, thinly sliced
1 tbsp tomato puree
1 x 400g tin quality chopped tomatoes
1 tsp dried oregano
1 jar Queen Red Beans, with their bean stock
100 g cavolo nero, leaves removed from touch stems and roughly chopped
125 g mozzarella cheese, torn into small pieces, or vegan alternative
1 tbsp ‘nduja paste - or sun-dried tomato paste
2 large handfuls of breadcrumbs - GF breadcrumbs work too (roughly 20g)
A few teaspoons of hot honey or agave, to serve

Serving suggestions

Warm ciabatta or sourdough
A fresh side salad

Substitutions

Hot honey - regular honey with a pinch of chilli flakes
‘Nduja - sundried tomato paste

Made with:
Queen Red Beans

These are the most delicious red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there.

Directions

step 1
Heat the oil in a pan over a medium heat. Once hot, add the onions and cook for 8-10 minutes until softened, then add the garlic and tomato puree and fry off for a further 2 minutes.
step 2
Add the chopped tomatoes, beans with their bean stock and oregano to the pan. Stir to combine and bubble away for 2-3 minutes to let the mixture thicken slightly. Then add the cavolo nero and cook for 2-3 minutes until wilted. Season to taste.
step 3
Preheat the grill to medium-high heat.
step 4
Tip the mixture into a shallow roasting dish or large, oven-proof bowl. Tear over the mozzarella to evenly cover the mixture, dollop over the ‘nduja and cover the top with breadcrumbs. Grill for 1-2 minutes or until the breadcrumbs are golden and the mozzarella is oozing. Remove from the grill and drizzle over the hot honey, or regular honey, if using.
step 5
Scoop the mixture from the pan onto your serving plate. Serve with some warm, crusty bread.

Made with:
Queen Red Beans

These are the most delicious red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there.

Tender Queen Red Beans

These are THE MOST DELICIOUS red beans you will ever meet. They are the creamiest, biggest variety of a red kidney bean out there. Their deeply savoury and meatiness make them the key component for a red wine ragu or scattered in a roasted kale + feta salad where their burgundy colour can be appreciated in its full glory. Even better still, try them straight from the jar.

Cook with queen red beans