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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
Sausage + Fennel Beanotto
A beanotto is our take on a risotto, except we're using beans instead of rice. Quicker, higher in protein + fibre, just as silky, creamy, INDULGENTLY DELICIOUS. That's with thanks to The Queen White Bean - a naturally more starchy bean which is creamy in texture and produces a thicker bean stock, replicating similar properties to rice in a risotto.
This one is flavoured with sweet, soft fennel + golden, crisped sausage, brightened with lemon, and of course, a showering of parmesan.
Ingredients
1 jar Queen Cannellini or Organic White Beans – with their bean stock
2 tbsp olive oil
1 onion, finely chopped
1 fennel bulb, finely sliced
4 pork sausages
½ tsp fennel seeds, lightly crushed (optional but great for depth)
Pinch of chilli flakes
3 garlic cloves, crushed
3 thyme sprigs, leaves picked
100ml white wine (optional)
Zest and juice of ½ lemon
50g parmesan, finely grated, plus extra to serve
Salt and freshly ground black pepper
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Directions
Heat two tablespoons of olive oil in a large frying pan over medium heat. Add the onion and fennel and cook gently for 8–10 minutes, until soft and fragrant.
Increase the heat and squeeze the sausage meat out of its skins directly into the pan. Break it up with a spoon into small chunks and fry for 7-8 minutes until golden and crisp in places. Stir through the fennel seeds, chilli, garlic, and thyme, and cook for 1 minute more.
Pour in the white wine (if using) and let it bubble away for a couple of minutes until reduced by half.
Tip in the beans with their bean stock. Stir and simmer over low heat for 5–6 minutes, until the beans are hot and starting to look creamy and glossy, like risotto.
Stir through the Parmesan, lemon zest, and juice. Season with salt and black pepper to taste.
Spoon into bowls and finish with extra parmesan.
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