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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
Tomato, Prawn + Feta Beanotto
A beanotto is our take on risotto, swapping rice for silky, creamy white beans. It’s quicker, higher in fibre + protein, but still rich + indulgent. This one leans Greek-style - juicy prawns simmer in a tomatoey sauce with oregano, chilli + paprika, then finished with salty, melty feta for full saganaki vibes. Mega comforting, one-pan, and perfect with warm bread or straight from the bowl. And if you're veggie? Simply omit the prawns.
Ingredients
1 jar Queen Cannellini or Organic White Beans - with their bean stock
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp fennel seeds, lightly crushed
1 tsp smoked paprika
½ tsp chilli flakes (or to taste)
1 x 400g tin chopped tomatoes
Pinch of sugar or honey (optional)
150g raw or ready to eat prawns
200g feta
Handful fresh dill or basil leaves, roughly torn
Crusty bread, to serve
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Directions
Heat two tablespoons of olive oil in a large sautée pan over medium heat. Add the onion and cook for 8–10 minutes until soft and golden.
Stir in the garlic, fennel seeds, paprika and chilli flakes. Cook for 1-2 minutes until fragrant and the seeds are sizzling.
Add the chopped tomatoes with a pinch of salt. Bring to a boil, then lower to a gentle simmer and cook for 7-8 minutes until the sauce has thickened slightly. Taste and season, adding a pinch of sugar or honey if the tomatoes are a little sharp.
Add the beans with their bean stock. Give everything a stir and simmer over a low heat to warm the beans through, until they look creamy and glossy, resembling a similar consistency to a risotto - about 5 minutes. Add a splash of water or stock if it gets a little thick.
Stir through the prawns and basil and cook for 1-2 minutes (cooked prawns will need less time), until they are pink and fully warmed through. Season to taste.
Spoon into bowls, crumble over the feta and scatter with fresh dill/basil and a drizzle of olive oil. Serve with crusty bread.
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