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The Bean-Otto: 4 Ways
A message for our recipe testers!
You will have read in our email that we are currently developing these recipes for our new cookbook. These recipes will sit on a double page spread, and the idea is that they are more concepts or formulas, rather than super detailed recipes. So, we would like you to follow them in this exact format and please provide honest feedback with how you get on!
The Bean-Otto: 4 ways
If you’re not familiar with a bean-otto, it’s our take on a risotto but instead of rice, we use beans! Quicker, easier and much better for you, without compromising on flavour + the indulgence of a regular risotto.
Each recipe serves 2, generously
THE BEAN-OTTO BASE
Heat 1 tablespoon of olive oil (with a nob of butter if you have it) in a large pan over a low heat. Add 1 onion, finely chopped, and 2 cloves garlic, finely chopped with a pinch of salt and cook gently for about 10-15 minutes until softened but not coloured. Turn up the heat and add 1 250ml glass of dry wine, let it bubble away until only a little amount (a couple of tablespoons) is left in the onion mixture. At this point, add your jar of white beans, with their bean stock into the mixture and warm through. Your beanotto base is ready, just choose your flavour combo’s and you’re good to go!
Bean-otto |
Extra ingredients |
Steps |
Chorizo + Cherry Tomato |
1 tin of cherry tomatoes, drained 75g cooking chorizo, diced and cooked until crisp (you could do this before cooking the bean-otto base) 1 large rosemary sprig, leaves roughly chopped ½ lemon, zested ½-1 tsp chilli flakes (however hot you like it!) Chopped parsley to serve (optional) |
1.Add your cooked chorizo, rosemary leaves, lemon zest, chilli flakes and cherry tomatoes 2.Cook for 4-5 minutes until piping hot. Finish with parsley and the “final touch” |
Creamy Courgette |
2 courgettes, 1 sliced into 1cm thick rounds, the other coarsely grated ½ lemon zest 1 heaped tbsp creme fraiche 25g parmesan 15g fresh parsley Handful of fresh basil leaves Toasted pine nuts, to serve |
1.You can even skip the base for this and crack on with cooking the sliced courgettes in a pan with 2 tbsp olive oil over a medium heat for 7-8 minutes until starting to soften and colour. 2.Add grated courgette, garlic + lemon zest. Cook for 2 mins. 2.Stir in the beans and their bean stock, bubble away for 2 mins. 3.Reduce heat to low. Stir in creme fraiche, parmesan, herbs and season with cracked black pepper, salt + lemon juice to taste. Mix everything well to combine and cook on a low heat for a further minute. 4.Serve into bowls, topped with toasted pine nuts, more parmesan + a drizzle of olive oil. |
Beetroot + Goats cheese |
4 cooked beets (250g), with their juice, diced into 2cm chunks 1 tbsp fresh thyme leaves, roughly chopped 150g soft goats cheese 1 handful beetroot crisps, toasted hazelnuts or walnuts (optional) |
1. Blend half of the beetroot with a splash of their juice into a smooth puree. Add this + the chopped beets to the beans, along with the tyme. Stir to combine. Season to taste. 3.Finish with blobs of goats cheese, parmesan + toasted nuts, if you like. |
Butternut Squash + Sage |
1 butternut squash (roughly 1kg), cooked. Half chopped into chunks, half mashed or blended into a puree. |
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THE FINAL TOUCH
1 small nob of butter or 1 tbsp of EVOO 1 tsbp grated parmesan
Fold through the butter and parmesan (or EVOO) to finish!
NOTE: You could sub the white beans for any other small, starchy bean such as black beans, red kidney beans or pinto beans.