Heat one tablespoon of olive oil and one tablespoon of butter in a wide pan over medium-low heat until foaming. Add the shallots and garlic and cook for 4-5 minutes, stirring often, until soft and translucent.

Add the corn to the pan with a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until the corn starts to soften.

Pour in the beans with their bean stock. Swill the jar with a small splash of water and pour that in too. Stir well to combine and bring to a gentle simmer. Cook for 6–8 minutes, stirring often, until the liquid has reduced and the mixture is loose and saucy - a similar texture to a risotto. Taste before adding salt, the beans are already well seasoned.

Reduce the heat to low. Stir in the mascarpone and pecorino/parmesan until completely melted through and the sauce is creamy and glossy. Add in any greens at this point too, if you like - like spinach or cavolo nero - and let them wilt into the sauce. Add the chilli flakes, most of the basil and some cracked black pepper and stir to combine. Check for seasoning.

Spoon the beanotto into bowls. Scatter over the remaining basil, an extra grating of pecorino, another pinch of chilli flakes and a few twists of cracked black pepper.