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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
Ingredients
2 tbsp olive oil
1 onion, roughly sliced
2 garlic cloves, thinly sliced
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
1 tsp dried oregano
1 jar Queen Red Beans, with their bean stock
100 g cavolo nero, leaves removed from tough stems and roughly chopped
125 g mozzarella cheese
1 tbsp ‘nduja paste*
2 large handfuls of breadcrumbs (roughly 20g)
2 tsp hot honey*
Serving suggestionsWarm ciabatta or sourdough
A fresh side salad
Substitutions*Hot honey - regular honey with a pinch of chilli flakes
*‘Nduja - a plant-based alternative or a sundried tomato paste
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Directions
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.
Add the chopped tomatoes, beans with their bean stock and oregano to the pan. Stir to combine and bubble away for 3-4 minutes to let the mixture thicken slightly. Then add the cavolo nero and cook for 2-3 minutes until wilted. Season to taste.
Preheat the grill to medium-high heat.
Tip the mixture into a shallow roasting dish or large, oven-proof bowl. Roughly 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 with a pinch of chilli flakes, if using.
Scoop the mixture from the pan onto your serving plate. Serve with some warm, crusty bread or a fresh salad leaves.
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