Queen White / Cannellini bean

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Queen White / Cannellini bean

Queen White / Cannellini bean

£22.00

Creamy, hearty + perfect with your fave pasta sauce.

High in fibre
Flavour-first sourcing
No artificial additives

Find out more Ingredients & Nutritionals

Jar Size:

570g

Pack Size:

Bold Pack (6) Stockpiler Pack (12)

Find out more

Big. Creamy. STARCHY in the best possible way. The Queen White Bean is your secret weapon for silky textures + indulgent, glossy sauces. Their starchiness thickens stews, soups + steps in for rice in a knockout beanotto.

Sourced for flavour, cooked low and slow, jarred in fresh water with a pinch of salt, + with no additives, to preserve their natural flavour.

570g net weight (400g drained)

Ingredients & Nutritionals

Cannellini beans, water, salt

Nutritional Information per 100g of beans + stock

Energy340kj / 81kcal
Fat0g
of which saturates0g
Carbohydrate12g
of which sugars0.6g
Fibre6.1g
Protein5.3g
Salt0.8g

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Queen White / Cannellini bean

£22.00

bean-recipe-carrot-sage-beanotto-boldbeanco

V

G

Carrot + Sage Beanotto™

Feeds: 2 | Takes: 40 minutes

Ingredients

Directions

Ingredients

1 jar Queen Cannellini or Organic White Beans - with their bean stock

3 tbsp olive oil

250g carrots, sliced into thin coins on a slight angle (just thinner than a pound coin)

3 garlic cloves, finely chopped

A small bunch of fresh sage (about 12g), half roughly chopped, half left as whole leaves

½ tsp freshly grated nutmeg (or ¼ tsp ground nutmeg)

100ml veg stock (approx)

50g parmesan, plus extra to serve

Toasted pine nuts for garnish (optional)

Directions

Step 1

Heat 2 tablespoons of olive oil in a pan over a medium-high heat. Add about ¼ of the sliced carrots and cook, stirring regularly, until the carrots start to caramelise and turn crispy. Once crisp, remove from the pan and set aside on kitchen paper. Heat another tablespoon of oil in the pan and fry the whole sage leaves until just crispy, about 1 minute. Set aside to be used as garnish for later.

Step 2

To the same pan, add the remaining carrots, garlic and chopped sage with a little more oil and a cook pinch of salt. Cook for 2-3 mins then add a ladle full of stock and cover with a lid. Cook until very tender - about 8-10 minutes.

Step 3

Scoop out two-thirds of the carrots and add them to a blender or food processor and blitz until smooth - you’re looking for a thick, puree-like consistency. If it’s a little too thick, add a splash of stock.

Step 4

Add the beans with their bean stock to the remaining carrots in the pan and stir to combine. Cook over a medium heat for 2-3 minutes to warm the beans through, adding a little stock now and then if needed.

Step 5

Add the carrot puree, grated nutmeg, parmesan and plenty of cracked black pepper and stir to combine. Divide between bowls and top with the crispy carrots, sage, more parmesan plus some toasted pine nuts for a bit more crunch, if you like.